*  Exported from  MasterCook  *
 
                           Chicken and Rice Soup
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sliced celery
    1      pound         boned and skinned chicken breasts -- cooked and diced
    3      14.5 oz can   chicken broth
      1/2  cup           water
    2      cups          frozen mixed vegetables
      3/4  cup           uncooked converted white rice
    1      tablespoon    parsley flakes
    2      teaspoons     lemon and herb seasoning
 
 Combine all ingredients in Crock-Pot.  Cover and cook on Low 6 to 8 hours or on
  High 3 to 4 hours.  Serve.
 Serves 4 to 6
 
 If cooking oh High:
 Place celery in a dish in microwaver with a tablespoon of water and cover.  Mic
 rowave until celery is slightly soft, then add to Crock-Pot and cook on High.
 
 If soup is a little too thick:
 add more water for a thinner soup.  Allow to cook 15 minutes.
 
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