Post by Granny Smith on Mar 5, 2008 15:05:26 GMT -5
Chicken Rice Soup
contributed by gayla
1 lb. skinned, boneless chicken (cut into cubes)
5 cup chicken broth
8 oz. fresh mushrooms, sliced (2 cup)
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 cup raw rice
1/4 cup chopped onions
1 cup frozen or canned mixed vegetables
1/2 tsp. ground sage
1/4 tsp. 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.
contributed by gayla
1 lb. skinned, boneless chicken (cut into cubes)
5 cup chicken broth
8 oz. fresh mushrooms, sliced (2 cup)
3/4 cup sliced celery
1/2 cup sliced carrots
1/2 cup raw rice
1/4 cup chopped onions
1 cup frozen or canned mixed vegetables
1/2 tsp. ground sage
1/4 tsp. 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.