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Chicken Rice Soup
1 pound skinless boneless chicken -- (cut into cubes)
5 cups water or chicken broth
8 ounces fresh mushrooms -- sliced (2 c. )
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 raw rice
1/4 cup chopped onions
1 cup frozen or canned mixed vegetables
5 teaspoons chicken flavor instant bouillon or 5 cubes (unless you use chicken broth)
1/2 teaspoon ground sage
1/4 teaspoon pepper
In slow cooker, combine chicken, water or broth, vegetables and seasonings. Cover and cook on low setting 6-8 hours (or on high 4 hours). Makes 2 quarts, refrigerate leftovers.
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