Slow Cooker Creamy Chicken and Wild Rice Soup
Ingredients
- 1 onion, diced
- 4 carrots, diced
- 2 stalks celery, diced
- 2 cups cubed butternut squash
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried mustard powder
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon curry
- 6 cups low-sodium chicken broth
- 2 cups water
- 2 pounds chicken breasts
- 1 cup uncooked wild rice
- 1 cup fat-free half and half
Directions
- In a large, 6-quart slow cooker, combine all ingredients (except for the half and half).
- Cover and set on low for 6-8 hours or high for 4-6 hours.
- 30 minutes before serving, remove and shred the chicken. Return to the slow cooker, then stir in the half and half.
*This soup freezes well.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 280 (35 from fat) |
| Total fat | 4g |
| Saturated fat | 1g |
| Cholesterol | 90mg |
| Sodium | 1150mg |
| Carbohydrate | 29g (4g dietary fiber, 6g sugar) |
| Protein | 32g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
