Slow Cooker Sunday - Asian Chicken Vegetable Rice Soup

Asian Chicken Vegetable Rice Soup
KIRKLAND SIGNATURE/GOURMET DINING

16 ounces chicken breast meat, cut in 3/4-inch cubes
2 14 1/2-ounce cans chicken broth
2 tablespoons soy sauce
1 teaspoon toasted sesame oil (optional)
1 teaspoon grated fresh ginger
3 garlic cloves, minced
3 cups Kirkland Signature Vegetable Stir-Fry (frozen)
1 cup instant rice

Place chicken in a 3 1/2-or 4-quart slow cooker. Combine chicken broth, soy sauce, sesame oil, ginger and garlic. Pour over the chicken.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add vegetables 30 minutes before finishing.

Stir in instant rice. Cover and cook for 5-8 minutes, or until the rice in tender. Makes 6 servings.

Tips: Reduced-sodium soy sauce can be used. For variety, substitute seafood for the chicken, or cooked brown rice for the white rice.

My notes: The ingredients can all be bought at Costco since this recipe came from the Costco "In The Kitchen" cookbook. It's the free book they hand out each year or so. Of course you can buy the ingredients elsewhere. I followed the recipe except for using Bragg's for the soy sauce and left out the sesame oil. I used ground ginger and brown rice. I thought the broth turned out great! Travis would have liked more flavor. But, I liked it mild so the kids would eat it. Mom and Dad, I think you'd enjoy this one.