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Chicken Rice Soup

2 stalks celery sliced finely
1 pound boneless chicken breast cut into 1-inch cubes
3 (14.5 oz.) cans chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cups converted uncooked white rice
1 tablespoon dried parsley flakes
2 teaspoons lemon and herb seasoning
salt and pepper to taste

Combine all ingredients in slow cooker, cover, and cook on low 6 - 8 hours.

If it is too thick add a little water or chicken broth and cook about 15 minutes longer.

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