Chicken and Rice Soup

Ingredients:

1 1/2 cup sliced celery
1 pound boned and skinned chicken breasts cooked and diced
3 14.5 oz can chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup uncooked converted white rice
1 tablespoon parsley flakes
2 teaspoons lemon and herb seasoning

Preparation:

Combine all ingredients in Crock-Pot. Cover and cook 
on Low 6 to 8 hours or on High 3 to 4 hours. Serve. 
Serves 4 to 6 If cooking oh High: Place celery in a 
dishin microwave with a tablespoon of water and cover. 
Microwave until celery is slightly soft, then add to Crock-Pot and 
cook on High. 
If soup is a little too thick: add more water for a thinner soup. 
Allow to cook 15 minutes.  Enjoy!!