Detroit - After a hefty Thanksgiving Day meal, a nice, nourishing bowl of soup sounds pretty appealing. Tina Miller, Meijer's Healthy Living Advisor shares one of her favorite recipes using leftover turkey.
Spinach, Turkey, and Wild Rice Soup
MAKES: 6 servings
SERVING SIZE: 1 1/2 cup
3 cups water
1 (14 oz.) can Meijer reduced-sodium chicken broth - $0.89
1 (10-3/4 oz.) can reduced-fat and reduced-sodium condensed cream of chicken soup - $1.33
2/3 cup uncooked wild rice, rinsed and drained - $1.05
1/2 tsp. McCormick™dried thyme, crushed - on hand
1/4 tsp. ground black pepper - on hand
3 cups chopped cooked turkey or chicken (about 1 pound) - $3.74
2 cups shredded fresh spinach - $1.25
1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.
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 turkey or chicken and spinach. Makes 6 (1-1/2-cup) servings.
Nutrition Facts Per Serving: Calories 216; Fat 4m; Cholesterol 64mg; Carbohydrate 19g; Fiber 2g; Protein 26g; Sodium 397mg
Diabetic Exchanges: Vegetables: 1, Starch: 1, Very Lean Meat: 3, Fat: 1
Serve with: Fresh Apple Slices - $1.59
TOTAL COST: $9.85