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Ingredients
1/2 Cup uncooked wild rice, rinsed
1/2 Cup shredded carrot
3 (14 oz) Cans chicken broth
1 Pound boneless skinless chicken thighs, cut into 1" pieces
1 Celery rib, chopped
1 Medium onion, chopped
1 Cup sour cream
1/2 Cup all-purpose flour
1/2 Cup sliced almonds, toasted, if desired
Instructions
Stir together first 6 ingredients in crockpot.
Cover and cook on LOW for 4 to 5 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 and slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, 6 to 10 minutes or until soup is thickened and creamy.
To serve, spoon into individual serving bowls, garnish with sliced almonds, if desired.