Nessa's Crock Pot Chicken & Rice Soup

I made this really yummy chicken soup yesterday! It started with a quest to find a way to use up a lot of left over cooked rice. Since the weather was quite crisp yesterday, soup sounded terrific. I was quite proud because although I consider myself a good cook, I use lots of recipes and do very little on my own. This creation was all mine and it turned out really well. Very frugal, but still oh so yummy!

2 large boneless, skinless chicken breast
1 tablespoon minced garlic
6 cups water
1 cup chopped onions
1 tablespoon dried celery flakes
1 tablespoon dried parsley
1/2 tsp. salt
1 teaspoon black pepper
2 chicken bouillon cubes
4 cups cooked white rice
1 cup milk
1/4 cup butter

I cooked this in my 5qt. crock pot. I had not thawed the chicken breast, so I added the water, then put them in there frozen. To this I added the onions, garlic, celery flakes, parsley, pepper, and salt. I let all this cook on low for 4 hours. I then removed the chicken breast and shredded them up using two forks, then returned them to the pot. At this point I added two chicken bouillon cubes and the butter, and gave the whole pot a good stir. About an hour before dinner time, I added the milk and rice, and stirred again. I cooked the soup for about 7 hours total on low, but I'm sure you could cook it longer if you'd like. Of course you could do a shorter cooking time on high. My house smelled heavenly with this simmering away all day long. This would be awesome with warm, buttered homemade bread.