Perfect for dinner on a cold evening, this slow-cooker chicken soup is chock full of mushrooms, leeks, celery and wild rice. It gets its creaminess from a blend of low-fat milk and silken-style tofu. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • In a 12-inch skillet heat oil over medium-high. Add chicken; cook 6 minutes or until browned, turning once.

    Advertisement
  • In a 6-qt. slow cooker combine chicken, mushrooms, chicken broth, water, leeks, celery, wild rice and salt. Cover and cook on low 6 hours or high 3 hours. Remove chicken from cooker. Coarsely shred chicken using two forks.

  • If using low setting, turn to high. In a blender combine the tofu, low-fat milk, flour and thyme leaves. Cover and blend until smooth. Stir into mixture in cooker. Cover and cook 30 minutes more or until thick. Stir in shredded chicken.

Nutrition Facts

271 calories; 8.8 g total fat; 1.8 g saturated fat; 81 mg cholesterol; 601 mg sodium. 755 mg potassium; 22.2 g carbohydrates; 2.3 g fiber; 5 g sugar; 26.1 g protein; 461 IU vitamin a iu; 5 mg vitamin c; 61 mcg folate; 92 mg calcium; 3 mg iron; 77 mg magnesium;