Slow Cooker Wild Rice and Chicken Soup


  1. In 4- to 5-quart crockery cooker combine broth, soup, onion, celery, carrots, rice, thyme, salt and pepper. Stir in chicken. Cover and cook on low heat setting for 6 to 8 hours or until chicken and rice are tender.
  2. In small bowl stir together sour cream and flour. Gradually stir into mixture in slow cooker. Increase heat setting to high. Cover and cook about 20 minutes or until mixture bubbles around the edges and thickens.
  3. Ladle into soup bowls. Serve with Salad Wafers.


  • 1 tsp thyme, dry, (leaves)
  • 2 tbl flour, all-purpose
  • - as desired Heritage Ovens® Wafers, Salad
  • 1/2 cup Nature's Best Dairy® Sour Cream, All-Natural, (reduced-fat)
  • 1 cup Peak Fresh Produce® Carrot(s), (coarsely chopped)
  • 1 cup Peak Fresh Produce® Celery, (chopped)
  • 1 cup Peak Fresh Produce® Onion(s), (chopped)
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1/2 tsp salt
  • 10.75 oz soup, cream of chicken, (reduced-fat, reduced-sodium)
  • 4 cups West Creek® Broth, Chicken, (reduced-sodium)
  • 1 lb West Creek® Chicken, Breast(s), Boneless Skinless, (cut into 1" pieces)
  • 1/2 cup West Creek® Rice, (wild, rinsed, drained)