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Chicken Soup


  • 2 to 3 uncooked chicken breasts
  • 2 carrots, sliced
  • 2 celery stalks with leaves, cut into 2-inch pieces
  • 2 to 3 potatoes, quartered, or 1/2 cup rice
  • 2 onions, sliced (optional)
  • 1 (14 ounce) can chicken broth
  • 2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon parsley
  • 1/2 teaspoon basil


  1. Put all vegetables in bottom of slow cooker; add chicken.
  2. Top with salt, pepper and liquid.
  3. Sprinkle with parsley and basil on top.
  4. Cook on HIGH for 4 hours or on LOW for 8 hours.
  5. If using rice instead of potatoes, add the last 10 minutes of cooking. Taste to determine when rice is done.
  6. Remove skin and bones from chicken.

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