September 23, 2015.
Recipe # 266.

                                                         Chicken Vegetable Soup

2 Pounds Boneless Skinless Chicken Breasts; cut into small cubes.
4-5 Large Potatoes; peeled and cut into small cubes.
5 Large Carrots; cleaned and cut into circle slices.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
1 Pound Bag Frozen Soup Mix.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot at least 3/4 full or so.
Seasoned salt Substitute to taste.
Pepper to taste.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours.

This is a great recipe for a fall dinner. It would be really good before a football game or on any cool evening.