Chicken and Rice Soup II recipe

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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

Nutrition Info

277.2 calories
carbohydrate: 27.4 g
cholesterol: 61.3 mg
fat: 6.6 g
fiber: 2.9 g
protein: 25.5 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1098.5 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Savory and tasty, a great recipe to make. Just throw everything in the slow cooker on your way out the door in the morning, and a delicious soup will greet you on your return. The whole family will like this down to home soup.

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