October 10, 2015.
Recipe # 283.

                                                        Chunky Chicken and Rice Soup

4 Boneless, Skinless Chicken Breasts; cut into small cubes.
4-5 Large Carrots; cleaned and cut into circle slices.
1-2 Large Stalks of Celery; cleaned and sliced.
1/2 Small Onion; chopped.
1 Small Bunch of Parsley Leaves; chopped.
1 Cup Instant Brown Rice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to cover everything well and fill the Crock-Pot at least 3/4 full.
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 8-10 hours or on High for 4-5 hours.