Spinach, Chicken, and Wild Rice Soup

makes about 6 1 1/2 cup servings. and  it uses your slow cooker

Ingredients

  • 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 purslane
  • 1/2 teaspoon dried thyme, crushed
  • 4 large cloves of fresh crushed garlic
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon ground black pepper (optional)
  • 1/4 cup chives
  • 3 cups chopped cooked chicken (you can even use chicken pulled off bone of roasted chicken  (remove skin) bought at the store– about 1 pound)
  • 2 1/2 cups shredded fresh kale (tear leaves off stems and cut into thing thing strips, young tender fresh kale is the best )
  • Directions

    1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, garlic, cumin.
    2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
    3. To serve, stir in chicken, kale, chives,  purslane and let sit for about 15 minutes, stir again then serve.
  • Makes 6 (1-1/2-cup) servings.