Crock Pot Chicken and Rice Soup

1/2 cup chopped celery
1 pound boneless chicken breast, diced
3 (14.5 ounce) cans chicken broth
1/2 cup water
3 cups frozen mixed vegetables, thawed
3/4 cup converted long-grain white rice
2 teaspoons lemon and herb seasoning

Combine celery, chicken, chicken broth, water, thawed mixed vegetables, rice, and herb seasoning into a slow cooker.

Cover, and cook on low 8 to 9 hours.

If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

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