Chicken and Wild Rice Chowder

Ingredients:

• 3 cups water
• 1 14--ounce can reduced-sodium chicken broth
• 1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
• 2/3 cup uncooked wild rice, rinsed and drained
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon ground black pepper
• 3 cups chopped cooked chicken or turkey (about 1 pound)
• 2 cups shredded fresh spinach

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

Comments:
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.