Creamy chicken and wild rice soup

Ingredients

• 1 medium onion
• 2 carrots, diced
• 2 stalks celery, diced
• 2 tablepsoons olive oil or butter
• 3/4 cup all purpose flour (if not using crock pot)
• 4-5 cups chicken broth
• 3/4 cup wild rice (or 2 cups cooked wild rice if making on stovetop)
• 2 cups cooked chicken (or turkey), cubed
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• 2 cups milk
• 1 cup slivered almonds

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Preparation

• Heat olive oil or butter over medium heat in large pot. Stir in carrots, onion, and celery and cook until vegetables are tender, about 7 minutes.
• Crock pot option: Add vegetables, chicken broth, wild rice, chicken, and spices to crock pot. Cook on low for 6-8 hours. In last 30 minutes, add milk and almonds.
• Stovetop option: After vegetables are tender, add flour and stir to combine. Slowly add the chicken broth and bring to a boil.
• Reduce heat to low and let simmer until thickened slightly, about 10 minutes. Then add the chicken, rice, salt, and spices.
  
• Let the ingredients heat through and then add milk and almonds. Let soup gently simmer for 30 minutes to one hour.
• Stir occasionally to prevent sticking. It will thicken slowly as it cooks, so add more chicken broth if it gets too thick.

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