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Ingredients:
1.5 pound of chicken breasts, boneless and skinless
1 cup of quick-cooking rice
6 cups of chicken broth
1 onion, finely chopped
4 carrots, in slices
4 celery sticks, in slices
3 garlic cloves, minced
Juice and zest of 1 lemon
1 tsp of dried thyme
2 tbsp of chunked salted butter
Season with salt and pepper
Fresh parsley, to garnish
Steps:
In your slow cooker, combine chicken, broth, onion, carrots, celery, garlic, lemon juice and zest, thyme, salt, pepper, and butter. Stir them together.
Cover it and cook on a low setting for 6-8 hours or high for 4-6 hours. Ensure the chicken is thoroughly cooked and rice is soft.
About half an hour before serving, pull out the chicken to shred it and then reintroduce it to the slow cooker along with the rice. Continue to cook on high for an additional 30 minutes.
Once ready, ladle into bowls, garnishing with parsley.
Relish the warmth and zestiness of the soup.
So, whenever you yearn for a bowl that comforts and invigorates, remember this Slow Cooker Lemon Chicken & Rice Soup. It’s not just a dish, but an experience — a zesty hug for your soul, even on the chilliest days. Cheers to sunny flavors!
