Ingredients
3chicken breasts,boneless, skinless
1tspNielsen-Massey pure lemon extract
1cupbrown rice,uncooked
½yellow onion,chopped
5carrots,chopped
4stalkscelery,chopped
6clovesgarlic,minced
2tspkosher salt
½tspblack pepper
1tspdried thyme
1tspdried tarragon
1bay leaf
10cupschicken broth
parsley,for garnish, optional
Preparation
Put all the ingredients into the slow cooker and cook on Low for 4 hours, or for 3 hours to avoid mushy rice, or add the rice after 1 hour of cooking.
With a fork and knife, shred or cut the chicken into bite-sized pieces and put it back in the soup.
Garnish with parsley.
