Chicken and Rice Soup II recipe
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- 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 caloriescarbohydrate: 27.4 gcholesterol: 61.3 mgfat: 6.6 gfiber: 2.9 gprotein: 25.5 gsaturatedFat: 1.7 gservingSize: -sodium: 1098.5 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Rice Soup II
Directions
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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.