Recipe #152.
                                                   Chicken Vegetable Rice Soup
1 Pound Chicken Tenderloins or boneless, skinless Chicken Breast; cut into small cubes.
1 Can Low Sodium Diced Tomatoes.
1 Can or Bottle Low Sodium Tomato Juice.
2-3 Low Sodium Chicken Bouillon Cubes.
Water to fill the Crock-Pot about 3/4 full.
1 Pound Bag Frozen Sliced Carrots.
1 Pound Bag Frozen Soup Mix.

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