SLOW COOKER WILD RICE SOUP

1/2 cups uncooked wild rice, rinsed

1/2 cup shredded carrot

3 (14 1/2 ouonce) cans chicken broth

1 pound boneless skinless chicken breask halves, cut into 1 inch pieces

1/2 cup celery, chopped

1/2 cup onion, chopped

1 cup sour cream

1/2 cup all-purpose flour

sliced almonds, if desired

Stir together all of the ingredients except sour cream, flour and almonds in slow cooker.

Cover; cook on LOW heat setting for 10 to 12 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. Slowly stir sour cream mixture into hot soup mixture, stirring constantly. Cook, stirring occasionally, until soup is thickened and creamy (6 to 10 minutes).

To serve, spoon into individual serving bowls. Garnish with sliced almonds, if desired.

Makes 8 (1 cup servings)

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