Name: Easy Chicken, Spinach, and Wild Rice Soup
Yield: 6 to 7 servings
Ingredients: 1 can (about 14 ounces) reduced-sodium chicken broth; 1 3/4 cups chopped carrots; 2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 2 cups cooked wild rice; 1 teaspoon dried thyme; 1/4 teaspoon dried sage; 1/4 teaspoon black pepper; 2 cups coarsely chopped baby spinach; 1 1/2 cups chopped cooked chicken*; 1/2 cup fat-free half-and-half or fat-free (skim) milk

Easy Chicken, Spinach, and Wild Rice Soup

Winter is right around the corner, and the temperature is dropping fast. What better way to warm up than with some homemade comfort food? With this soothing recipe, it takes just 10 ingredients and 15 minutes to go from scratch to soup!

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Ingredients

1 can (about 14 ounces) reduced-sodium chicken broth
1 3/4 cups chopped carrots
2 cans (10 3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cooked wild rice
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon black pepper
2 cups coarsely chopped baby spinach
1 1/2 cups chopped cooked chicken*
1/2 cup fat-free half-and-half or fat-free (skim) milk

Directions

Yield:
6 to 7 servings

Serving size:
1 cup

Bring broth to a boil in large saucepan over medium-high heat. Add carrots; cook 10 minutes.

Add soup, rice, thyme, sage, and pepper to saucepan; bring to a boil. Stir in spinach, chicken, and half-and-half; cook and stir 2 minutes or until heated through.

*Note. Half of a rotisserie chicken will yield about 1 1/2 cups of cooked meat.

Calories: 256 calories, Carbohydrates: 28 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 62 mg, Sodium: 624 mg, Fiber: 3 g

Exchanges per serving: 2 Bread/Starch, 2 Meat.