Chicken & Vegetable Wild Rice Soup

• 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
• 2 cups frozen corn (about 10 ounces), thawed
• 1 package (6 ounces) long grain and wild rice mix
• 1 medium sweet red pepper, finely chopped
• 2 medium carrots, finely chopped
• 1 medium leek (white portion only), finely chopped
• 1 celery rib, finely chopped
• 3 bacon strips, cooked and crumbled
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 6 cups reduced-sodium chicken broth
• 1/3 cup dry sherry or additional broth
• 1 cup sour cream
• 1 tablespoon all-purpose flour
• 1 cup cut fresh asparagus (1-inch pieces)
• Chopped green onions, optional

1. Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours.
2. Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

chicken, frozen corn, long grain, sweet red pepper, carrots, celery, bacon, thyme, salt, chicken broth, sherry, sour cream, flour, fresh asparagus, green onions

Taken from www.tasteofhome.com/recipes/chicken-vegetable-wild-rice-soup/ (may not work)