Recipe #92
                                                        Chicken and Brown Rice Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
3-4 Large Carrots; diced.
1 Small or 1/2 Medium Onion; Chopped.
2-3 Stalks Celery; diced.
2 Boxes Reduced Sodium and Fat Chicken Stock.
2-3 Low-Sodium Chicken Bouillon Cubes.
1 1/2 Cups Instant Brown Rice.
Enough Water to make the Crock-Pot about 3/4 full.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all 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.