Slow Cooker Wild Rice Soup

Made this last night and it was SO GOOD - I will say a few things though -

I did not add the sour cream/flour mixture - because after I tasted it, I felt it was delish, and why mess up a good thing... I am skeptical of sour cream usually - but that is just me.
I also added more spinach - didn't really measure 1 cup, just added a few big handfuls-
I also did not dice up the chicken, just put the boneless skinless breasts in whole, and shredded them when I got home - fell apart really easily
And lastly - i added about 3/4 cup of wild rice

Just my two cents - ENJOY IT


Slow Cooker Wild Rice Soup


1/2 Cup Wild Rice – dry

1/2 Cup Shredded Carrot

3 Cans Fat-free Chicken Broth

1 Pound Boneless Skinless Chicken Breast Halves -- cut in 1" pieces

1/2 Cup Chopped Celery -- approx. 1 stalk

1/2 Cup Chopped Onion -- approx. 1 medium onion

8 Ounces Spinach Leaves, Whole

1 Cup Fat-free Sour Cream

1/2 Cup Flour



Stir together all ingredients except spinach, sour cream and flour in slow cooker. Cover; cook on LOW for 10-12 hrs. or until chicken and rice are tender. Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat to HIGH. Add the spinach and slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 min.).

Yield:"8 Cups" Per serving: 165 Calories (kcal); 1g Total Fat; 22g Protein; 20g Carbohydrate; 36mg Cholesterol; 272mg Sodium