Slow Cooker Chicken Rice Soup (non-cream)

Here I am, yet again, posting a soup that I love!  This is a soup I made sort of off-the-cuff, but it was delicious and the entire family gobbled it up.  I make a tasty cream of chicken rice soup and used that as the base for this non-cream soup.  You can play with it a little, adding or deleting veggies and/or seasonings that you prefer in your soup, but this is a great, basic soup for a chilly day.  (I tend to go a little overboard with veggies when I make soup; I always add more than it calls for.)  I also doubled this (other than the chicken; I just used 3 breasts) to maximize the use of my big crock pot.

Chicken Rice Soup

Ingredients:

2-3 chicken breasts (I used 3 frozen.)

4 cups chicken broth
2 cups water
1 package of Rice-a-Roni long grain and wild rice 
1/2 tsp salt (plus more to taste)
1/2 tsp pepper

1 Sazon Goya seasoning packet (see pic below, can be found in ethnic/Hispanic food section)
1 cup carrots, grated, diced, or chopped
1 cup celery, grated, chopped, or thinly sliced

Dump all ingredients into Crockpot. 

Cook on Low for 6 hours or High for 4 hours. 

Remove chicken from Crockpot and shred. 

Add chicken back to Crockpot. 

Let everything cook about 30 more minutes in Crockpot.

Serve.

(I’m Italian so I always sprinkle a little grated Parmesan cheese on my bowl of soup. Plus, everything is better with a little cheese, ya know. J )

Hamburger Stew

Ok, so I haven't made this yet but I can't figure out a way to pin it to Pinterest.  I'm just copy and pasting this from the Taste of Home Facebook page so I can keep it for later. :)

HAMBURGER STEW

From - www.tasteofhome.com



Note: Serve with buttered cornbread.
Ingredients:
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened!