Old Fashioned Chicken & Rice Soup Makes 5 servings. Great for a 5 day lunch meal prep.
1 tablespoon of avocado oil
1 small package of baby carrots, chopped. Approx 2 cups.
3 medium celery stalks 1/4-inch diced, about 2/3 cup
1 medium yellow onion chopped
2 cloves garlic finely chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup brown rice
4 boneless, skinless chicken breasts
6 cups chicken broth
Basil, to taste
6 sprigs fresh thyme
2 tablespoons fresh lemon juice or more to taste
Lightly coat slow cooker with non-stick spray.
Stir together oil,carrots, celery, and onion, in a large skillet. Cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds.
Remove from the heat and transfer to the bottom of the slow cooker.
Add brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the thyme and sprinkle on the basil.
Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through
Remove the bay leaf and thyme stems and discard.
Place the chicken on a plate or cutting board and let it cool slightly. Cut the chicken into strips, then return to the slow cooker.
Mix together one last time, adding additional seasonings to taste. *optional* add in a squeeze of fresh lemon juice.