Harvest Dumpling Soup

• 49 14 ounces chicken broth
• 15 ounces corn chowder (I prefer Olde Cape Cod brand)
• 1 lb boneless skinless chicken breast
• 1 lb shredded zucchini
• 8 ounces baby carrots
• 8 ounces white pearl onions
• 4 ounces chopped celery
• 8 ounces uncooked white rice
• 10 mrs.t's brand potato & cheese pierogies
• 2 ounces italian seasoning or 2 ounces french herbs
• 12 teaspoon lemon pepper
• 12 teaspoon salt
• 12 teaspoon onion powder
• pepper

1. Cut chicken into bite sized pieces.
2. In crock pot mix broth, soup, vegetables, chicken, and dried herbs.
3. Cook covered on high for 2 hours.
4. Add rice and other spices.
5. Cook for half an hour.
6. Add frozen pierogies and cook for half to one full hour until soup forms, lower heat if necessary.
7. Serve and enjoy.

chicken broth, corn chowder, chicken breast, zucchini, carrots, white pearl, celery, white rice, pierogies, italian seasoning, lemon pepper, salt, onion powder, pepper

Taken from www.food.com/recipe/harvest-dumpling-soup-137634 (may not work)