Allergy-free Wild Rice and Chicken Soup

I made this soup last Sunday for a soup cook-off at church. I knew there wouldn't be anything I could eat unless I made something. It Just put together the things I new I could have and it turned out great. Sorry I don't have exact measurements.

1 cup cooked wild rice
1 cup cooked lentils
1 yellow squash
1 zucchini
3 carrots
Chicken breast w/ bone in and skin on

In a slow cooker add the chicken, seasoned w/ salt and pepper and poultry seasoning, and plenty of water. Cook until tender. Cooking the chicken in a crock will give you a home made broth that is free of seasonings and preservatives that could be a problem. Remove the skin and bones from the chicken and then shred the chicken. I cooked four breast, but only used 2 for this soup and saved the other 2. Using a separator, remove any excess grease or chicken fat from the broth. At this point, you can finish the soup quickly over the stove or add everything to the pot and let cook for a couple more hours. Pour the broth into a large pot, bring to a boil. Cut the carrots and squash into bite size pieces and add to the broth. Once tender add the chicken, rice, and lentils. Let it all simmer together and then serve. Leftovers of this are great. The flavors just get better as it sits.