Recipe #87.

                                                          Chicken and Rice Soup

1-2 Pounds Chicken Tenderloin; cut in small cubes.
2 Boxes or 3-4 Cans Reduced Fat and Reduced Sodium Chicken Broth.
1 Cup Instant Brown Rice.
3-4 Carrots; cleaned and diced.
1/2 Small Onion; chopped.
2-3 Stalks of Celery; cleaned and diced.
2-3 Low-Sodium Chicken Bouillon Cubes.
Salt or Salt Substitute, to taste.
Pepper, to taste.
Water to fill the Crock-Pot about 3/4 full.

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