April 6, 2015.
Recipe # 96.

                                                  Clean Eating Chicken Vegetable Soup

1 Pound Boneless, Skinless Chicken Tenderloins; cut into small cubes.
1 Pound Bag Frozen Sliced Carrots.
2 Bags Frozen Soup Mix Vegetables; 16 ounces each.
1 Can Low Sodium Diced Tomatoes.
1 Large Can or Bottle Low Sodium V-8 Juice.
1/4 Head Red or Green Cabbage; sliced.
Water to finish filling the Crock-Pot about 3/4 or so full.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Chicken in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.