CONFETTI WILD RICE SOUP

2/3 cup uncooked wild rice; rinsed & drained

1/2 cup onion; chopped

3 (14 1/2-oz.) cans ready-to-serve low-sodium chicken broth

2 medium carrots; thinly sliced

1/2 teaspoon dried marjoram leaves

1/8 teaspoon pepper

2 boneless, skinless chicken breast halves; cut into 1/2-inch pieces

1 1/2 cups frozen corn; thawed

1 cup frozen broccoli cuts; thawed

1. In a 3 1/2 or 4-quart slow cooker (crock pot), combine all ingredients except thawed vegetables; mix well. Cover; cook on low setting for at least 8 hours.

2. 10 minutes before serving, stir in thawed vegetables. Increase the heat to high setting; cover and cook 5 minutes or until vegetables are crisp-tender.

* MENU SUGGESTION: Rye bread and assorted cheese slices are a perfect addition to this colorful soup.

Yields 6 servings

CALORIES: 200; PROTEIN: 17g; FAT: 3g; CARBS: 25g; CHOL: 25mg; FIBER: 3g; SODIUM: 690mg.

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