April 9, 2015.
Recipe # 99.

                                                          Chicken Hash Soup

1 1/2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Stalks Celery; cleaned and sliced.
1/2 Pound Frozen Cut Carrots.
1/2 Pound Frozen Chunky Hash Brown Potatoes.
Salt or Salt Substitute to taste.
Pepper to taste.
1 Quart Low Sodium Chicken Broth.
Water to finish filling the Crock-Pot at least 3/4 full.
Olive Oil for browning.

Season and brown the Chicken, Onion and Celery 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.