February 18, 2015.

Recipe #49.

                                                        Chicken Vegetable Rice Soup

1 1/2 -2 Pounds Boneless Skinless Chicken Breasts or Chicken Tenderloins; cut into small cubes.

1 Small Onion; chopped.

1 Can Low-Sodium Diced Tomatoes.

3-4 Cans or 2-3 Boxes Low-Sodium Chicken Broth.

2-3 Low-Sodium Chicken Bouillon Cubes.

Water to fill the Crock-pot about 3/4 full.

1/2 Pound Diced Carrots.

2 Stalks of Celery; diced.

1/2 Onion; chopped.

1-1/2 Cups Instant Brown or White Rice.

Salt Substitute to taste.

Pepper to taste.

Put everything but the Rice into the Crock-Pot.

Cover and cook on low for 10-12 hours or on High for 5-6 hours.

Add the Rice in during the last 1-2 hours of cooking time.