Indredients:
1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 (14-ounce) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
1 rib (1/2 cup) celery, chopped
1 medium (1/2 cup) onion, chopped
1 cupsour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, if desired
Instructions:
Stir together all ingredients except sour cream, flour and almonds in slow cooker.
Cover; cook on Low heat setting for 6 to 8 hours or until chicken and rice are tender.
Just before serving, stir together sour cream and flour in small bowl until smooth. Increase heat setting to High. Slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 minutes).
To serve, spoon into individual serving bowls. Garnish with sliced almonds, if desired.
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