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Ingredients
1/2 Cup uncooked wild rice, rinsed
1/2 Cup carrots, shredded
3 (14 oz) Cans chicken broth
1 Pound chicken thighs, boneless, skinless, cubed
1 Celery rib, chopped
1/2 Cup onion, chopped
1 Cup sour cream
1/2 Cup all-purpose flour
1/2 Cup sliced almonds, toasted
Instructions
Stir together first six ingredients in crockpot, cover and cook on LOW for 5 to 6 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 until soup is thickened and creamy. When serving, garnish with sliced almonds.