Crock Pot Chicken and Rice Soup

• •
  2 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  4 Carrots(244g)
• •
  3 Celery(120g)
• •
  0.5 cup Yellow Onion
• •
  2 Garlic(6g)
• •
  1 tsp 1 teaspoon kosher salt
• •
  0.5 tsp 1/2 teaspoon ground black pepper
• •
  1 cup Brown Rice
• •
  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  6 cup Low Sodium Chicken Broth
• •
  1 1 bay leaf
• •
  6 Thyme, Fresh(5g)
• •
  2 tbsp Lemon Juice, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion, and cook 8–10 minutes, stirring occasionally, until the vegetables begin to soften and become translucent at the edges.
2. 2Stir in the garlic and cook 30 seconds over medium heat until fragrant, then remove from heat.
3. 3Add the rinsed brown rice to the pot, then arrange the chicken breasts on top. Pour in the chicken broth, add the bay leaf and fresh thyme, and stir gently to combine. Cover with a lid.
4. 4Transfer the pot to a slow cooker on low heat. Cook for 1 hour 15 minutes to 1 hour 30 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F at the thickest part.
5. 5Transfer the chicken breasts to a cutting board and let cool for 2–3 minutes. Using two forks or your fingers, shred the chicken into bite-sized pieces, then return it to the slow cooker.
6. 6Stir in the fresh lemon juice, kosher salt, and ground black pepper. Taste the soup and adjust seasoning as needed. Add additional broth if you prefer a thinner consistency.
7. 7Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing, then refrigerate for up to 4 days.