Chicken and Rice Soup II recipe

6 servings

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

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.