Wild Rice Soup (chicken and mushroom)

recipe from Andrea Rau

1 1/2 to 2 cups cooked wild rice (helps to soak overnight)
Cubed chicken breasts (boneless, skinless) cook until brown
add sliced carrots and celery
2 small cans mushrooms
Combine all above with:
2 cans cream of mushroom soup
1 can cream of celery soup
2 cans chicken broth
pinch of paisley flakes
1 Tbsp. chicken bouillion powder
in a 5 quart crock pot
Cook on low 2-3 hours