Crock pot Chicken and Rice Soup

Fall is around the corner, I have a love/hate relationship with that thought. I always hate summer coming to a close, but look forward to the cooler weather and sweaters.
Here's a yummy, easy soup to look forward to for cooler weather...or you could eat it now, what's stopping you?

Crock pot Chicken and Rice Soup (makes 4+ servings)

Ingredients
2 - 3 thick, large chicken breasts
1 - 2 medium onions
6 stalks of celery
2 14oz. cans of fat free chicken stock
2 cups of water (optional)
1 - 2 cubes of chicken bullion
1 Swanson chicken flavor boost packet 
1 large carrot
1 cup instant rice, not cooked or 1 cup cooked rice added at the end of the soup
1 1/2 T dill weed
1 T garlic power
salt and pepper to taste

Directions
Place chicken, flavor boost and stock in crock pot. Add the spices and the veggies.
Cook on low for 5 hours.

Shred chicken into bite size pieces once five hours are up. If you're using instant rice then add the rice. Cook on low for another 1/2 hour to hour. If using regular rice, cook using regular method and add before serving. Taste to see if more spices need to be added. To make soup go a little further and thin it up after you add the rice you can add the water, I usually add 1 1/2 cups. Serve and enjoy!

I couldn't get enough of this soup when I made it and I've wanted to make it again ever since, it's that good!!