Crock Pot Chicken And Wild Rice Soup
- 3 (14 1/2 ounce) cans chicken broth
- 2 lbs boneless skinless chicken breasts
- 2 cups water
- 1 cup sliced celery
- 1 cup diced carrot
- 1 (6 ounce) package long grain and wild rice blend
- 1/2 cup chopped onion
- 1/2 teaspoon fresh coarse ground black pepper
- 1 teaspoon dried parsley flakes
- 2 teaspoons white vinegar (optional)
- DO NOT use quick cooking or instant rice.
- Combine broth, chicken (cut into bite size pieces), water, celery, carrots, rice and enclosed seasoning packet, onion, pepper and parsley flakes in a 4 to 7 quart Crock Pot slow cooker; mix well.
- Cover; cook on LOW for 6 to 7 hours, or on HIGH 4 to 5 hours, or until chicken is tender.
- Stir in vinegar, if desired.
chicken broth, chicken breasts, water, celery, carrot, long grain, onion, fresh coarse ground black pepper, parsley flakes, white vinegar
Taken from www.food.com/recipe/crock-pot-chicken-and-wild-rice-soup-341803 (may not work)