January 16, 2015.

Recipe #16.

                                                          Chicken Vegetable Soup

2 Boneless Skinless Chicken Breasts.

3 Cans Low-Sodium Chicken Broth.

3 Cans Water.

3 Low-Sodium Chicken Bouillon Cubes.

3-4 Potatoes; peeled and cut into small cubes.

5-6 Large Carrots; cleaned and cut into circle slices.

2 Stalks of Celery; cleaned and cut into slices.

Extra Water to fill the Crock-Pot about 3/4 full.

16 Ounce Bag Frozen Mixed Vegetables.

Put all of the ingredients except the frozen vegetables into the Crock-pot.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours or until done.

Add in the frozen Vegetables during last 2-3 hours of cooking time.