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Slow-Cooker Wild Rice Soup

Makes: 6 servings
Serving size: 1 1/2cup
Prep 30 mins Cool 15 mins Cook 6 hrs  low or 3 hours on high
Slow-Cooker Wild Rice Soup
Ingredients
  • 2  medium  carrots, peeled and chopped (1 cup)
  • 2  stalks  celery, chopped (1 cup)
  • 3/4  cup  uncooked wild rice, rinsed and drained
  • 1  medium  onion, chopped (1/2 cup)
  • 1  small sprig  fresh rosemary
  • 2  bay leaves
  • 1  teaspoon  finely shredded lemon peel
  • 1/4  teaspoon  ground black pepper
  • 3  chicken breast halves with bone (about 2 1/4 pounds total)
  • 3 14  ounce can  reduced-sodium chicken broth
  • 1/2  cup  snipped fresh parsley
  •  Ground black pepper
Directions

1. In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.

2. Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.

3. Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.

Nutrition Facts (Slow-Cooker Wild Rice Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 220,
  • Fat, total (g) 3,
  • chol. (mg) 58,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 28,
  • vit. A (IU) 2867,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 536,
  • Potassium (mg) 553,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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