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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
  • Total Time
    Prep: 10 min. Cook: 5-1/4 hours
  • Makes
    6 servings (about 2 quarts)


  • 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


  • In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender.
  • Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.
Nutrition Facts
1-1/4 cups: 212 calories, 3g fat (1g saturated fat), 56mg cholesterol, 523mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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  • Rebecca
    Dec 9, 2020

    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.

  • RoseGraham1967
    Jan 9, 2020

    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!