Slow Cooked Chicken and Wild Rice Soup
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INGREDIENTS 1/2 cup uncooked wild rice, rinsed thoroughly
2 medium carrots, peeled and shredded
2 stalks celery, thinly sliced
1 large yellow onion, chopped
5-1/2 cups water
2 tablespoons chicken-flavored instant bouillon granules
1 cup heavy whipping cream
2 tablespoons all-purpose flour
2 (10-ounce) cans Chunk Breast of Chicken
Slivered almonds, for garnishIn a large, 6-quart, slow cooker, combine all ingredients with the exception of the chicken, heavy cream, and flour.
Cover and cook on the LOW heat setting for 4 hours or until the rice is tender.
Just before serving combine the heavy cream and the flour. Slowly stir the cream mixture into the soup and add the chicken. Cook and stir constantly for 5 minutes or until the mixture is slightly thickened and the chicken is heated through. Ladle into bowls and garnish with the slivered almonds.
Makes 6 servings