Slow Cooker Brown Rice Soup

from the kitchen of Jenny

½ cup uncooked brown rice, rinsed
½ cup shredded carrot
3 cans chicken broth
1 cup water
1 can chicken
½ cups chopped celery
½ c onion, chopped
1 cup sour cream
½ cup flour
Sliced Almonds

Stir together all ingredients except sour cream, flour, and almonds. Put in crock pot on LOW for 6-8 hours. Just before serving, stir together sour cream and flour until smooth. Increase heat to HIGH. Slowly stir sour cream mixture into hot soup, stirring constantly. Stir until soup begins to thicken, about 6 to 8 minutes. To serve, garnish with sliced almonds.