Chicken Wild Rice Soup with Spinach
I stir together my chicken-and-rice cream soup whenever we’re craving something warm and comforting. Reduced-fat and reduced-sodium ingredients make it a healthier option.—Deborah Williams, Peoria, Arizona
Ingredients
- 3 cups water
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 2/3 cup uncooked wild rice
- 1 garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups cubed cooked chicken breast
- 2 cups fresh baby spinach
Reviews
I made this with leftover Thanksgiving turkey. I didn't have wild rice so I used jasmine rice and it turned out great. Creamy, almost porridge-like, and hearty & filling.
I was looking for a Chicken and Rice Soup with Spinach, but wanted to make it quickly so I cooked it on the stove top in my soup pot. I used cooked Jasmine rice from the freezer. I sauteed the garlic and chopped red bell pepper in olive oil before adding the other ingredients. I used a 12.5 oz can of chopped chicken, and omitted the can of chicken broth. It had a delicious flavor, especially as I prefer red peppers to carrots. Since I have a cold, I much needed the extra Vitamin C. This Chicken Soup tastes much better than traditional Chicken Soup. Thanks!