Spinach, Chicken, and Wild Rice Soup

Chunky's got nothing on this soup. It doesn't seem like much when you make it, but wait til you taste it! You talk about filling? I couldn't even finish my bowl! This is really good, too. AND healthy. even for diabetics like me. You can't beat that.

3	cups water
1	14--ounce can reduced-sodium chicken broth
1	10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
2/3	cup uncooked wild rice, rinsed and drained*
1/2	teaspoon dried thyme, crushed**
1/4	teaspoon ground black pepper
3	cups chopped cooked chicken or turkey (about 1 pound)
2	cups shredded fresh spinach***

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, chicken and spinach.

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. Serve.


*My store didn't have wild rice so I bought a box of Long Grain Wild Rice original flavor and used the rice from the box, and added the seasoning packet to the crockpot, too.
**I didn't have any thyme, so I used italian seasoning and parsley.
***My fresh spinach wasn't looking so fresh, so I used canned. Everything still came out delicious!