February 6, 2015.
Recipe #37.

                                                      Chicken and Wild Rice Soup

1-2 Pounds Chicken Tenderloins; cut into small cubes.
1 Package Long Grain and Wild Rice Mix.
4-5 Carrots; cleaned and cut into small cubes.
1/2 Onion; chopped.
2-3 Stalks of Celery; cleaned and sliced.
1 Small Box Mushrooms, cleaned and sliced.
2-3 Boxes Low-Fat and Low-Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 2/3-3/4 full.
2-3 Low-Sodium Chicken Bouillon Cubes.

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