Slow-Cooker Wild Rice Soup

6 Aug

Yield: 6 servings (1 ½ cups)

Prep: 30 minutes

Cook: 3-6 hours


  • 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



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


Nutritional Information

Calories per serving: 220
Fat per serving: 3g
Saturated fat per   serving: 1g
Protein per serving: 28g
Carbohydrates per   serving: 20g
Fiber per serving: 3g
Cholesterol per serving: 58mg
Sodium per serving: 536mg


Source: Heart Healthy Online


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