Chicken, broccoli, corn and carrots are the confetti in this hearty wild rice soup.
cup uncooked wild rice, rinsed, drained
cup chopped onion (1 medium)
cups Progresso™ chicken broth (from two 32-oz cartons)
medium carrots, thinly sliced (1 cup)
teaspoon dried marjoram leaves
boneless skinless chicken breasts, cut into 1/2-inch pieces
cups Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained
cup Green Giant™ Steamers™ frozen broccoli cuts, thawed, drained
In 3- to 4-quart slow cooker, mix all ingredients except thawed vegetables.
Cover; cook on Low heat setting 8 to 9 hours.
About 5 minutes before serving, stir in thawed vegetables. Increase heat setting to High; cover and cook 5 minutes longer or until vegetables are crisp-tender.
To quickly thaw corn and broccoli, place in colander or strainer, rinse with warm water until thawed and drain well.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.