| Chicken Vegetable Soup |
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2 to 3 c. cooked chicken breast, sliced in bite sized pieces
3 carrots, sliced 1/8 inch diagonally
2 stalks celery, sliced in 1/2 inch pieces
Chicken bouillon cubes to taste (or stock if you have)
3 green onions, sliced diagonally ½ inch
4 c. water
1/8 Cup Rice, noodles or barley |
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| Instructions |
| Slice chicken and vegetables and place in crockpot. Add water and bouillon (no water needed if you already have chicken stock). Season to taste. Cook on low for 6 to 8 hours. Last hour, turn on high and add rice, noodles or barley. Serve with crusty bread and fruit.
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