Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 1 sweet onion (chopped)
  • 2 carrots (peeled and chopped)
  • 6 boneless, skinless, chicken thighs
  • 3/4 cup long grain white rice
  • 64 ounces chicken broth
  • 1 cup frozen peas
  • 2 lemons (juiced)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • Place the olive oil, chopped onion and carrots, chicken thighs, rice, and 56 ounces of broth in the slow cooker. 
  • Place the remaining 8 ounces of broth in the refrigerator. Close the slow cooker and cook the soup on high for 4 hours, or low for 7-8 hours. 
  • About a half hour before the end of the cooking time, place the frozen peas in a colander and rinse them to thaw. Add them to the slow cooker. 
  • Add the lemon juice, salt, and pepper. If the soup looks like it needs a little more liquid, add the remaining 8 ounces of broth - you should warm it in the microwave before adding to the slow cooker. 
  • Let the soup cook for another half an hour. It will be thick, and the rice will be somewhat broken down. Season with more salt and pepper if desired.