April 27, 2015.

Recipe # 117.

                                                    Vegetable Chicken Rice Soup

2-3 Pounds Chicken Tenderloins; cut into small cubes.

1/2 Onion; chopped.

1-2 Cloves of Garlic; chopped.

3/4 Cup Brown Rice.

2-3 Low Sodium Chicken Bouillon Cubes.

3 Boxes Low Sodium Chicken Broth.

1 Pound Frozen Kale.

1 Pound Frozen Cut Carrots.

Seasoned Salt Substitute to taste.

Pepper to taste.

Water to finish filling the Crock-Pot about 3/4 or so full.

Put all of the ingredients, except the Kale into the Crock-Pot.

Stir together well.

Cover and cook on Low for 8-10 hours or on High for 4-5 hours.

Add in the Kale during the lat 1-2 hours of cooking time.