Melt the butter in a small skillet set low heat. (I used my Ninja 3-in-1 cooker.)
Add the rice and cook, stirring often. Transfer to slow cooker. Add the chicken stock, onions, celery, vegetables and thyme.
Cover and cook on LOW for 3 to 4 hours, or until the vegetables are cooked to your liking.
One hour before serving, stir in the chicken.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with slivered almonds, just before serving, if desired
Notes
Serving size: 1 generous cupWW Points: 3Check the WW Points for this recipe and track it in the WW app (Must be logged into WW on a smartphone or tablet.)7PointsPlus (Old plan)The rice expands the longer it sits, so you may need to add more chicken broth or water to thin it out a bit, especially when reheating any that is leftover.
Easy Variations
Creamy Version For a richer soup, stir together 1 (12-ounce) can fat-free evaporated milk and 2-4 tablespoons flour or cornstarch and add it during the last 20 to 30 minutes of cooking.Add Mushrooms Sliced mushrooms are a natural addition and pair beautifully with the wild rice.More Vegetables Stir in chopped spinach or kale near the end of cooking.Turkey Wild Rice Soup Swap leftover turkey for the chicken after the holidays.