- 2 Tbsp butter
- 1/2 Cup dry wild rice
- 6 Cup fat-free low sodium chicken broth
- 1/2 Cup onion, minced
- 1/2 Cup celery, chopped
- 2 Cups chicken, cooked and chopped
- 1/2 Cup slivered almonds, toasted
Melt butter over medium heat in a small skillet.
Add dry rice and reduce heat to low.
Sauté the rice for about 10 minutes, stirring occasionally.
Put the rice in the crock pot.
Add the chicken broth, onion and celery. Stir well to combine.
Cover, set to low and cook for 4 hours.
Add the chicken, stir, cover and cook for another hour.
Garnish bowls of soup with the slivered almonds.
For variety, add chopped winter squash.