Crock Pot Chicken and Rice SoupJuly 26, 2008 | Email This Post Print This Post Post a Comment
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.