Sort ingredients
malinda
QR Code
Listen
Pdf
Place 2 -3 lg chicken breasts, 2 carrots, 2 celery stalks, 1 medium onion, 1½ tbsp garlic1 cup brown long grain rice into a greased slow cooker.
Add 1 tsp dried sage, ½ tsp dried ground rosemary, ½ tsp dried thyme, and ¼ tsp ground pepper
Pour in 8 cups chicken stock and stir to combine
Place bay 2 bay leaves (and fresh rosemary/thyme if using in place of dried) on top and cover.
Cook 6-8 hours on low or 3-4 hours on high
Prior to serving, carefully remove bay leaves (and rosemary/thyme sprigs) and discard.
Remove chicken breasts from soup, shred with two forks, and return to pot. Stir to fully mix
Add lemon juice and zest and cook for an additional 15-30 minutes