This is a perfect mild autumn soup. With onion and garlic, it has a rich flavor without being overpowering. Want to make this soup recipe ultra easy? Buy up a rotisserie chicken and chop or shred up the meat instead of cooking your own.

Recipe serves 8 as an appetizer or 4 as a main dish.

Ingredients:
2 tbsp. butter
1/2 C. dry wild rice
6 C. chicken broth
1 C. onion, minced
3 cloves garlic, minced
1/2 C. celery, chopped
2 C. cooked, chopped chicken
1/2 C. slivered almonds, toasted
2 tbsp. chopped fresh parsley

Instructions: 1. Melt butter into a small skillet over medium heat. Add the dry rice.

2. Reduce the heat to low and toast the rice for 10 minutes, stirring occasionally.

3. Spoon toasted rice from the skillet and into the crock pot.

4. Stir in the chicken broth.

5. Stir in onion and celery.

6. Cook rice/broth mixture on low heat in a covered crock pot for 4 hours.

7. Stir in cooked, chopped chicken and continue cooking one hour.

8. Garnish each bowl with almonds and parsley before serving.

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