Ingredients

  • 1/2 cup chopped celery
  • 1 pound boneless chicken breast halves, cooked and diced
  • 3 (14.5 ounce) cans chicken broth
  • 1/2 cup water
  • 2 cups frozen mixed vegetables
  • 3/4 cup converted long-grain white rice
  • 1 tablespoon dried parsley
  • 2 teaspoons lemon and herb seasoning

Directions

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.