Crock Pot Chicken and Rice Soup | Recipe Cart

Name: Crock Pot Chicken and Rice Soup | Recipe Cart
Total time: 315 min
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))

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Crock Pot Chicken and Rice Soup: Quick prep, slow cooking for a hearty meal. Perfect for busy nights! | Well Plated

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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))