October 23, 2015.
Recipe # 296.

                                                       Chicken Rice and Vegetable Soup

1-1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
3/4 Cup Instant Brown Rice.
1/2 Onion; chopped.
2-3 Carrots; diced.
2-3 Low Sodium Chicken Bouillon Cubes.
2-3 Boxes Low Fat and Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.

Put all of the ingredients, except the Rice into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Rice during the last 1-2 hours of cooking time.

This would make a easy, healthy supper for a busy weekday. Also enjoy it for lunch the next day. I love Crock-Pot Soup. The ingredients blend together so well and taste delicious! It would make a great meal before a football game or any sports event on a Friday night. Give it a try!