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Slow-cooked Chicken and Wild Rice Soup
Tanya Bowers
Ingredients
2 cups cooked, shredded chicken
1 can (10.5 ounces) cream of chicken soup
1 package (8 ounces) sliced fresh mushrooms
1 cup diced carrot
1 cup diced onion
1 cup sliced celery
1 box (6 ounces) long grain and wild rice mix
3 cans (14 ounces each) chicken broth
4 cups water
Pepper, to taste
Directions
Combine the soup, mushrooms, chicken, carrot, celery, rice, onion and the seasoning packet from the rice in a crock pot. Stir in water and broth. Cover and cook on low for six to seven hours or high for about three hours.