Recipe: Chicken Vegetable Soup

CHICKEN VEGETABLE SOUP

2 to 3 cups cooked chicken breast, sliced in bite sized pieces
3 carrots, sliced 1/8 inch diagonally
2 stalks celery, sliced in 1/2 inch pieces
3 green onions, sliced diagonally 1/2-inch
4 cups water
Chicken bouillon cubes to taste (or stock if you have)
1/8 cup rice, noodles or barley

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.