Recipe #119.

                                             Turkey Vegetable Soup with Rice

1 Small Turkey Breast; Roasted and Cubed.
1 Cup Instant Brown Rice.
5 Large Carrots; Diced or 16 ounce bag frozen Diced Carrots.
2-3 Stalks of Celery; sliced.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
2-3 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water to finish filling the Crock-Pot.
2-3 Reduced Sodium Chicken Bouillon Cubes.

Put all of the ingredients into the Crock-Pot.
Stir.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.