Crock Pot Chicken and Rice Soup | Recipe Cart | Recipe Cart

Ingredients

• 2 teaspoons extra-virgin olive oil
• 4 medium carrots (peeled and 1/4-inch diced, about 2 1/2 cups)
• 3 medium celery stalks (1/4-inch diced, about 2/3 cup)
• 1/2 medium yellow onion (diced, about 1/2 cup)
• 2 cloves garlic (minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup brown rice
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 6–8 cups chicken stock (divided (be sure to use regular chicken stock, not unsalted, or chicken broth))
• 1 bay leaf
• 6 sprigs fresh thyme (plus additional for serving)
• 2 tablespoons fresh lemon juice (or more to taste (optional))