- 1 pound boneless chicken breasts, cut into small cubes
- 5 cups chicken broth
- 8 oz. fresh mushrooms, sliced (2 cup)
- 3/4 cup sliced celery
- 1/2 cup sliced carrots
- 1/2 cup raw rice, converted
- 1/4 cup chopped onions
- 1 cup frozen or canned mixed vegetables
- 1/2 tsp. ground sage
- 1/4 tsp. pepper
Cover and cook on LOW 6 to 8 hours, or cook on high for 3 to 4 hours. Check after the shorter cooking time to make sure the rice isn't becoming too mushy.
Alternatively, you could omit the raw rice and add cooked rice near the end of cooking time.
Makes 2 quarts of chicken rice soup.