Creamy Chicken And Wild Rice Soup

• 2 Tablespoons Olive Oil Or Butter
• 2 whole Carrots, Peeled And Diced
• 1 whole Medium Onion, Diced
• 2 whole Stalks Celery, Diced
• 3/4 cups All-purpose Flour (if Making On Stove Top)
• 5 cups Chicken Broth
• 2 cups Cooked Chicken, Diced
• 3/4 cups Wild Rice (or 2 Cups Cooked Wild Rice If Making On Stove Top)
• 1 teaspoon Salt
• 1 teaspoon Curry Powder
• 1 teaspoon Dried Thyme
• 1 teaspoon Mustard Powder
• 2 cups Milk
• 1 cup Slivered Almonds

1. Heat olive oil or butter over medium heat in large pot. Stir in carrots, chopped onion, and celery and cook until vegetables are tender, about 7 minutes.
2. Stove top option: After vegetables are tender, add flour and stir to combine. Slowly add the chicken broth and bring to a boil. Reduce heat to low and let simmer until thickened slightly, about 10 minutes. Then add the chicken, rice, salt, and spices. Let the ingredients heat through and then add milk and almonds. Let soup gently simmer for 30 minutes to one hour. Stir occasionally to prevent sticking. It will thicken slowly as it cooks, so add more chicken broth if it gets too thick.
3. Crock pot option: Add vegetables, chicken broth, wild rice, chicken, and spices to crock pot. Cook on low for 6-8 hours. In the last 30 minutes, add milk and almonds.

olive oil, carrots, onion, stalks celery, allpurpose, chicken broth, chicken, rice, salt, curry, thyme, mustard powder, milk

Taken from tastykitchen.com/recipes/soups/creamy-chicken-and-wild-rice-soup-2/ (may not work)