Chicken Soup

Chicken Soup

1 (14. 5 oz. ) can chicken broth (can use low-fat)
1 (14. 5 oz. ) can French-style green beans, undrained
1 (14. 5 oz. ) can diced tomatoes, undrained
1 large onion, halved and sliced very thin
2 ribs celery, sliced very thin (also include tops)
1 potato, peeled and chopped
1/2 c. fresh mushrooms, sliced very thin
1 c. carrots, julienne-sliced
1/2 c. fresh parsley, chopped (or 2 T. dried parsley)
1 T. fresh marjoram, chopped (or 1 t. dried marjoram)
1 sprig fresh thyme (or 1 t. dried thyme)
1 T. fresh sage, chopped (or 1 t. dried sage)
1 T. fresh rosemary, chopped (or 1 t. dried rosemary)
1 bay leaf
salt and pepper to taste
1 c. brown rice or long-grain rice or wild rice mixture, uncooked
1 cup leftover chicken (or turkey), chopped

Put all ingredients down to the salt and pepper in the slow cooker. Add water until within about 1 inch of the top of the slow cooker. Cook on high for 6-8 hours. Two hours before serving, add the rice and turkey or chicken. Continue cooking on high.

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