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Prep time: 20 mins
Cook time: 4 hours
Servings: 8
Ingredients
1 tbsp of butter
1/2 cup of dry wild rice
6 cups of low-sodium chicken stock, fat-free
1/2 cup of minced onions
1/2 cup of minced celery
1/2 lbs of winter squash, peel and seed removed and slice into 1/2-inch cubes
1 tsp of dried thyme
2 cups of cooked chicken breast, chopped
1 cup of frozen peas, Thawed
Salt and pepper
1/2 cup of slivered almonds, toasted
Preparations
1. In a skillet, melt the butter over low heat.
2. Pour the rice into the skillet and cook, stirring frequently.
3. Transfer the rice to a 4-Quart slow cooker, add the onions, squash, chicken stock, thyme and celery.
4. Cook with the lid on for 3 to 4 hours on LOW, or depending on the way you prefer your vegetables.
5. Stir in the peas and chicken an hour before serving and season with pepper and salt and pepper to taste.
6. Transfer soup into bowls and sprinkle with slivered almonds.
