Ingredients:

  • 5 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, roughly chopped
  • 3 medium carrots, sliced or diced
  • 3 celery stalks, sliced
  • 6 cups low-sodium chicken broth
  • 1/2 cup long-grain white rice, uncooked
  • 1 teaspoon dried thyme
  • 1 large dried bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon salt (to start)
  • 1/2 teaspoon freshly ground black pepper

Instructions:

  1. Chop the onion, carrots, and celery into roughly uniform, bite-sized pieces.
  2. Place the raw chicken pieces, chopped vegetables, bay leaf, dried thyme, salt, and pepper directly into the slow cooker insert.
  3. Pour in the 6 cups of chicken broth, ensuring the chicken is mostly submerged.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is falling-apart tender.
  5. Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred it coarsely. Discard the bay leaf.
  6. Return the shredded chicken to the slow cooker. Stir in the 1/2 cup of uncooked rice.
  7. Cover and continue cooking on HIGH for the final 30–45 minutes, or until the rice is fully cooked and tender. Monitor closely to prevent rice from sticking to the bottom.
  8. Stir in the fresh parsley and the tablespoon of lemon juice. Taste the soup and adjust salt and pepper as needed. Let it rest for 5 minutes before serving.