Crock Pot Cream of Chicken and Wild Rice Soup

Its fall.  For me, that means comfort food meals for dinner.  However, we are 1) trying to eat healthier and 2) short on cooking time.  I get home around 8 p.m. M-TH so I like to cook in the crock pot.  I saw a recipe online for a turkey and wild rice soup, and made some adjustments.  For one, I didn’t have any turkey…but I have a freezer full of chicken.  Second, I don’t always love brothy soups, so I made ours a bit creamy.  Third, I added a few things to make it yummy.
It isn’t the most beautiful bowl of soup ever, so I didn’t take a picture of it…but it was yummy!

Cream of Chicken and Wild Rice Soup
-1 package chicken breasts (could also use thighs or turkey)…can be frozen
-8 cups low sodium chicken broth (thats two boxes)
-1 can fat free cream of chicken soup
-1 can garbanzo beans (might be labeled chick peas…same thing)
-1 package baby spinach
-1/2 teaspoon garlic powder
-1/2 teaspoon each dried dill, rosemary, parsley and italian herb mix… or really whatever herbs you like
-several dashes of crushed red pepper
– 1 cup dry wild rice (NOT quick the stuff that would take a long time to cook)
In your crock pot, dump broth and herbs and garlic powder and red pepper.  Whisk the cream of chicken soup in until smooth.
Drain and rinse the garbanzo beans.  Add to the broth.  Add rice and chicken.  Top with spinach leaves.  Make sure the spinach is wet on top, or it might burn.  Cook on low for 4-6 hours until chicken is done (6-8 hours if frozen).  Remove chicken and shred.  Ready to eat!  Enjoy!!

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