1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 cans (14-oz each) chicken broth
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup celery, chopped
1/2 cup yellow onion, chopped
1 cup sour cream
1/2 cup white whole-wheat flour
1/2 cup sliced toasted almonds, optional
In slow cooker/crock pot, combine the rice, carrot, broth, chicken, celery, and onion.
Place lid on cooker and cook on low 6 to 8 hours or on high 4 to 6 hours until the chicken and rice are tender.
Before serving, stir the sour cream and flour together until smooth. With the cooker on high heat setting, stir the sour cream mixture into the soup, stirring constantly. Replace lid and continue to cook 5 to 10 minutes, stirring often, until the soup starts to thicken and is creamy.
Ladle into soup bowls and top with the almonds, if using.
Serves 6 to 8.