Recipe #168.
                                                  Creamy Chicken Broccoli Soup

2 Pounds Chicken Tenderloins; cut into small cubes.
1-2 Pounds Frozen Broccoli.
2 Cans Reduced Fat and Sodium Cream of Chicken Soup.
2 Cans Water plus extra to fill the Crock-Pot about 3/4 full.
1-2 Low Sodium Chicken Bouillon Cubes.

Put all of the ingredients, except the Broccoli, into the Crock-Pot.
Stir gently.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Broccoli in during the last 2-3 hours of cooking time.