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


Recipe Summary

4 hrs
30 mins


Ingredient Checklist


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

  • 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

1 3/4 cups
271 calories; protein 26.1g; carbohydrates 22.2g; dietary fiber 2.3g; sugars 4.8g; fat 8.8g; saturated fat 1.8g; cholesterol 81.5mg; vitamin a iu 460.5IU; vitamin c 4.7mg; folate 61.2mcg; calcium 92.3mg; iron 2.6mg; magnesium 76.7mg; potassium 754.8mg; sodium 600.6mg.

3 lean protein, 1 starch, 1 vegetable, 1/2 fat