Use leftover Thanksgiving or Christmas turkey for this main dish soup—or stop by the deli. Suitable for diabetic meal plans, this low-calorie slow-cooker soup develops excellent savory flavors with minimal attention from the cook.
Nutrition per serving may change if servings are adjusted.
3 cups water
1 (14 ounce) can reduced-sodium chicken broth
1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
⅔ cup uncooked wild rice, rinsed and drained
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
3 cups chopped cooked chicken or turkey
2 cups shredded fresh spinach
In a 3- ½- 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- ½ to 4 hours.
To serve, stir in chicken and spinach.
Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.