Categories: Soup

Ingredients

• 1 lb. chicken breasts, trimmed and cut into 1-inch pieces
• 2 cups frozen corn, thawed
• 1 pkg. (6oz) long grain and wild rice mix
• 1 sweet red pepper, finely chopped
• 2 medium carrots, finely chopped
• 1 medium leek (white portion only), finely chopped
• 1 celery rib, finely chopped
• 3 bacon strips, cooked and crumbled
• 1 tbsp. minced fresh thyme
• 1/2 tsp salt
• 6 cups chicken broth
• 1/3 cup dry sherry
• 1 cup sour cream
• 1 tbsp. flour
• 1 cup cut fresh asparagus (1-in pieces)
• Chopped green onions

Directions

1. Place the first 12 ingredients in slow cooker; stir to combine. Cook, covered, on LOW until chicken and veggies are tender, 6-8 hours.

2. Mix sour cream and flour until smooth; stir into soup. Stir in the asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. Serve with green onions.

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