Chicken and Rice Soup II Recipe

Ingredients
<br>- ½ cup chopped celery
<br>- 1 pound boneless chicken breast halves, cooked and diced
<br>- 3 (14.5 ounce) cans chicken broth
<br>- ½ cup water
<br>- 2 cups frozen mixed vegetables
<br>- ¾ cup converted long-grain white rice
<br>- 1 tablespoon dried parsley
<br>- 2 teaspoons lemon and herb seasoning
<br><p></p>Directions
<br>step 1: Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker.  Cover, and cook on low 6 to 8 hours.   If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.
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Ingredients
- ½ cup chopped celery
- 1 pound boneless chicken breast halves, cooked and diced
- 3 (14.5 ounce) cans chicken broth
- ½ cup water
- 2 cups frozen mixed vegetables
- ¾ cup converted long-grain white rice
- 1 tablespoon dried parsley
- 2 teaspoons lemon and herb seasoning

Directions
step 1: Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time.

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