Recipe: Spinach, Chicken, and Wild Rice Soup

There’s a chill in the air, which means it’s time to get out the crockpot to start making soup.

This Better Homes and Gardens recipe is easy to assemble before you head out for the day.

When you come home, you’ll have a nice, steaming bowl of soup waiting for you.

Spinach, Chicken and Wild Rice Soup

Yield: 6 servings

3 cups water

1 14-ounce can reduced-sodium chicken broth

1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

2/3 cup uncooked wild rice, rinsed and drained

1/2 teaspoon dried thyme, crushed

1/4 teaspoon ground black pepper

3 cups chopped cooked chicken or turkey (about 1 pound)

2 cups shredded fresh spinach

In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

To serve, stir in chicken and spinach.

Related stories from Idaho Statesman