Chicken Wild Rice Soup with Spinach Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 5-1/4 hours
MAKES: 6 servings


  • 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

Nutritional 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.


  1. In a 3-qt. slow cooker, mix the first eight ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender.
  2. Stir in chicken and spinach. Cook, covered, on low 15 minutes longer or until heated through. Yield: 6 servings (about 2 quarts).
Originally published as Chicken Wild Rice Soup with Spinach in Taste of Home Christmas Annual Annual 2014

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