My favorite recipe and very easy I must say is A Cream of Chicken and Wild Rice Soup. All you do is through it in a crock pot. I also use the same recipe for the inside of my pot pies .
1 pound boneless, skinless chicken breast, cubed
1/2 cup uncooked wild rice, rinsed thoroughly
2 medium carrots, peeled and shredded
2 stalks celery, thinly sliced
1 large yellow onion, chopped
5 1/2 cups water
2 tablespoons HERB-OX® Chicken Flavored Bouillon Granules
1 cup heavy whipping cream
2 tablespoons all-purpose flour
slivered almonds, for garnish
In large (6-quart) slow cooker, combine all ingredients with the exception of the heavy cream and flour. Cover and cook on the LOW heat setting for 4 hours or until the chicken is cooked through and the rice is tender. Just before serving, combine the heavy cream and the flour. Slowly stir the cream mixture into the soup. Cook and stir constantly for 5 minutes or until mixture is slightly thickened. Ladle into bowls and garnish with slivered almonds.