Calories

260

Protein

28g

Carbs

30g

Fat

4.5g

This soup is the best way to warm up on a cold day! Plus, it’s made in a slow cooker, so it’s an easy recipe that you can enjoy on a busy weeknight. It’s also a low-calorie and high-protein dish, so it’ll fill you up without weighing you down. I like to make a big batch and freeze it for quick lunches whenever I need it!

Simple Chicken and Wild Rice Soup

Prep Time

15 min

Cook Time

7 hr

Total Time

7 hr 15 min

Recipe Type: Slow cooker

Serving Size: 2 cups

Makes 6 servings

Ingredients

  • 1 medium, white onion
  • 3 carrots
  • 3 celery stalks
  • 2 garlic cloves
  • 2 bay leaves
  • ½ teaspoon dried, ground thyme
  • ½ teaspoon freshly ground black pepper
  • 1 cup wild rice, uncooked, rinsed and drained
  • 2 large, boneless, skinless chicken breasts (about 1 pound)
  • 8 cups low-sodium chicken broth

Directions

  1. Chop the onion, carrots, and celery. Mince the garlic.
  2. In a large slow cooker, stir together the onions, celery, carrots, garlic, bay leaves, thyme, pepper, and wild rice*.
  3. Layer the chicken on top of the rice and veggie mixture. Pour the broth on top.
  4. Place the lid on top. Cook on high for 3½ hours or on low for 6½ hours. Chicken is more tender and easier to shred when cooked on low.
  5. Prior to serving, shred the chicken with two forks. Return the shredded chicken to the slow cooker.
  6. Remove bay leaves. Enjoy!

*If you prefer rice that is less done, add it during the last 2 hours of cooking.
**This soup freezes well!

 

NUTRITIONAL INFO PER SERVING
Calories 260 (40 from fat)
Total fat 4.5g
Saturated fat 1g
Cholesterol 55mg
Sodium 170mg
Carbohydrate 30g (3g dietary fiber, 4g sugar)
Protein 28g

 

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