Slow Cooker
Chicken and Rice Soup II
A light yet satisfying soup with tender chicken, rice, and vegetables. Simple, soothing, and perfect for sick days or cold nights.
Ingredients:
- 1/2 cup chopped celery
- 1 pound boneless chicken breast halves, cooked and diced
- 3 (14.5 ounce) cans chicken broth 1/2 cup water
- 2 cups frozen mixed vegetables 3/4 cup converted long-grain white rice
- 1 tablespoon dried parsley
- 2 teaspoons lemon and herb seasoning
Directions:
- Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.