This slow cooker wild rice soup may not win any beauty contests, but it is an easy, healthy and deliciously satisfying one- pot meal, perfect in cold weather.
I adapted the recipe from Fix-It and Forget-It Lightly: 600 Healthy Low-Fat Recipes for Your Slow Cooker, a great go-to cookbook when you are looking for a slow cooker recipe that’s not only easy, but light and healthy too.
This simple slow cooker soup is a great way to use up leftover chicken or turkey. (I had just enough left from a recently purchased rotisserie chicken.)
Most wild rice soups are creamy, but this recipe skips the milk and/or cream and calls for an unexpected ingredient – chopped winter squash. I used a package of frozen peeled and chopped butternut squash, which mostly melted into the broth, thickening it a bit.
The only other changes I made were to 1) decrease the butter to 1 tablespoon (saving 1 PointsPlus) and 2) add a teaspoon of thyme and 3) cup of frozen green peas for a boost of color and fiber (now that I know how good they are for us).
Next time I may play with a creamy variation by adding a 12 ounce can of fat free evaporated milk mixed with 1/4 cup flour during the last 20 minutes of cooking.
We’re big wild rice fans here so this soup was a winner when I served it for supper, along with a plate of triscuits, cheese, and sliced apples. (I’ve committed to this month’s Weight Watchers Healthy Routine of being sure to include fruits and vegetables with each meal and snack.)
The rice expands the longer it sits, so you may need to add more chicken broth or water to thin it out a bit, especially when reheating any that is leftover.