Crockpot Chicken & Wild Rice Soup
1/2 cup uncooked wild rice
1/2 cup uncooked long grain white rice
1 tbsp vegetable oil
5-1/4 cups chicken broth
2 tsp dried thyme leaves, crushed
1/4 tsp crushed red pepper
2 celery ribs, chopped (About 1 cup)
1/2 cup chopped onions
1 lb skinless, boneless chicken breast halves,
cut in cubes
Sour cream, optional
Chopped green onions, optional
1. Stir into a 3-1/2 quart slow cooker the wild rice, white rice and oil . Cover and cook on HIGH for
2. Mix the broth, thyme, red pepper, celery, onion and chicken into the cooker and stir.
Reduce to LOW. Cover and cook 7 to 8 hours or until chicken is cooked through.
3. Serve with the sour cream and green onions if desired.
YIELD: 8 Servings
Serving Size: 1-1/2 cups per serving
Weight Watchers PointsPlus = 5 Per Serving
Calories: 179, Fat: 4g, Carbohydrates: 19g, Fiber: 1g, Protein: 17g
WW Plus+ = 5