Prep time 15 minutes
Cook time 6 hours yield 8 1 cup servings

1/2 cup uncooked wild rice rinsed
1/2 cup shredded carrot
3 ( 14 oz) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins cut into 1 inch pieces
1 rib ( 1/2 cup celery chopped
1 medium ( 1/2 cup ) onion chopped
1 cup sour cream
1/2 cup all purpose flour
1/2 cup sliced almonds toasted- to toast nuts in a conventional oven- spread nuts in a single layer in a shallow pan. Place in cold oven. Toast at 350 stirring occasionally until lightly toasted.

1/2 cup uncooked wild rice rinsed 1/2 cup shredded carrot 3 ( 14 oz) cans chicken broth 1 pound boneless skinless chicken breast halves or turkey tenderloins cut into 1 inch pieces 1 rib ( 1/2 cup celery chopped 1 medium ( 1/2 cup ) onion chopped 1 cup sour cream 1/2 cup all purpose flour 1/2 cup sliced almonds toasted- to toast nuts in a conventional oven- spread nuts in a single layer in a shallow pan. Place in cold oven. Toast at 350 stirring occasionally until lightly toasted.

Stir together all ingredients except sour cream, flour and almonds in slow cooker
Cover and cook on low heat for 6-8 hours or until chicken an rice are tender
Just before serving stir together sour cream and flour in a small bowl until smooth. Increase heat setting to high. Slowly stir sour cream mixture into hot soup, stirring constantly. Cook, stirring occasionally until soup is thickened and creamy. ( 6-10 minutes)

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