Ingredients

2 T butter

1/2 C dry wild rice

6 C fat free low sodium chicken broth

1/2 C onion, minced

1/2 C celery, chopped

2 C chicken, cooked and chopped
1/2 C slivered almonds, toasted

Directions

Place the butter into a small skillet over medium heat.

Allow the butter to melt completely then add the dry rice.

Reduce the heat to low and stirring occasionally sauté the rice for 10 minutes.

Remove the rice from the skillet and place in the crock pot.

Pour in the chicken broth and stir.

Add the onion and celery and stir to combine well.

Set the heat setting to low, cover the crock pot and cook 4 hours.

Add the chicken and continue cooking on low 1 hour.

Ladle the soup into bowls and top with the slivered almonds.

Serving Size:  8