Slow Cooker Wild Rice Soup

• 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 small (1/2 cup) onion, chopped
• 1 cup sour cream
• 1/2 cup all-purpose flour
• 1/2 cup Land O Lakes Heavy Whipping Cream
• 1/2 cup sliced almonds, toasted, if desired

1. Stir together all ingredients except sour cream, flour, whipping cream and almonds in slow cooker.
2. Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender.
3. Combine sour cream and flour in bowl until smooth.
4. Stir 1 cup broth from soup into sour cream mixture.
5. Slowly add sour cream mixture to soup, stirring until smooth.
6. Increase heat setting to High, if cooking on Low heat setting.
7. Slowly stir in whipping cream just before serving.
8. Cook, stirring occasionally, 6-10 minutes or until soup is thickened and creamy.
9. Spoon into individual serving bowls.
10. Garnish with sliced almonds, if desired.

wild rice, shredded carrot, chicken broth, chicken, celery, onion, sour cream, allpurpose, cream, almonds

Taken from www.landolakes.com/recipe/2733/slow-cooker-wild-rice-soup (may not work)