Chicken and Wild Rice Chowder


In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.

Servings: 6
Time to Prepare: 10 minutes plus cooking time
Nutritional Information: Calories 216, Total Fat (g) 4, Saturated Fat (g) 1, Cholesterol (mg) 64, Sodium (mg) 397, Carbohydrate (g) 19, Fiber (g) 2, Protein (g) 26, Starch (d.e.) 1, Vegetables (d.e.) .5, Very Lean Meat (d.e.) 3, Fat (d.e.) .5, Percent Daily Values are based on a 2,000 calorie diet

Submitted By: Betsy
Original Source: Better Homes and Gardens website

I had to add a lot more water to this soup than was called for, but it was really good. This is a companion recipe to Creamy Basil Chicken, but the chopped chicken called for in this soup does not have to come from leftovers of that recipe.

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