October 16, 2015.
Recipe # 289.

                                                           Chicken and Rice Soup

2 Pounds Chicken Tenderloins; cut into small cubes.
1 Cup Instant Brown Rice.
1/2 Small Onion; chopped.
1 Stalk of Celery; cleaned and diced.
2 Carrots; grated.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to finish filling the Crock-Pot at least 3/4 full.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Chicken, Onion and Celery in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.