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Chicken and Wild Rice Soup
2 cups cooked, shredded chicken
1 can (10.5 ounces) cream of chicken soup
1 package (8 ounces) sliced fresh mushrooms
1 cup diced carrot
1 cup diced onion
1 cup sliced celery
1 box (6 ounces) long grain and wild rice mix
3 cans (14 ounces each) chicken broth
4 cups water
Pepper to taste
Combine the soup, mushrooms, chicken, carrot, celery, rice, onion, and the seasoning packet from the rice in a slow cooker. Stir in water and broth.
Cover and cook on low for 6-7 hours or high for about 3 hours.
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