Ingredients

The following ingredients have 4 Servings
  • 1 1/2 Pounds Boneless Skinless Chicken Breasts
  • 1 Medium Yellow Onion (Diced)
  • 3 Medium Carrots (Peeled, Halved And Sliced)
  • 3 Stalks Celery (Sliced)
  • 8 Cups Low-Sodium Chicken Broth
  • 3 Cloves Garlic (Minced)
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Parsley
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 1 Whole Bay Leaf
  • 1/2 Teaspoon Dried Rosemary
  • 1/2 Teaspoon Dried Sage
  • 1 Cup Dry White Rice
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Chopped Fresh Parsley

Instruction

  • Place the chicken breasts, onion, carrots, celery, chicken broth, garlic, thyme, dried parsley, salt, pepper, bay leaf, rosemary and sage in a 6 quart or larger slow cooker.
  • Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
  • Remove the lid and add the rice. Recover and cook for one additional hour on HIGH heat.
  • Remove the lid once more and remove the chicken breasts from the slow cooker and shred the meat with two forks. Return the shredded chicken to the soup.
  • Remove the bay leaf and discard.
  • Add the fresh lemon juice and fresh parsley and serve and enjoy!