Chicken and Rice Soup
4 boneless skinless chicken breasts
8 chicken bullion cubes
5 c water
2 1/2 c of minute rice (uncooked)
2 tbsp sage
1 tbsp garlic
1 tbsp onion powder
3 cans mixed veggies
You can add veggies as you like, celery and such
Cook chicken breast in the oven on 350 for 50 minutes. Let cool and tear them apart or cube them.
Add all ingredients into pot and bring to a boil. Then turn down to simmer for at least 1 hour before serving.
Or add all to crock pot and turn on low. Ready to eat after about 4 hours. Cook in the morning and have dinner ready by evening!