Slow Cooker Lemon Chicken & Rice Soup

1.5 pounds boneless, skinless chicken breasts
1 cup minute rice
6 cups chicken broth
1 onion, diced
4 carrots, sliced
4 celery stalks, sliced
3 cloves of garlic, minced
Juice and zest of 1 lemon
1 teaspoon dried thyme
2 tablespoons salted butter, cut into chunks
Salt and pepper to taste
Fresh parsley, for garnish
Instructions:

Set Up Your Slow Cooker:

Place the chicken breasts, diced onion, sliced carrots, sliced celery, minced garlic, lemon juice, lemon zest, dried thyme, and butter chunks into your slow cooker. Pour in the chicken broth and season with salt and pepper to taste. Give everything a good stir to mix the flavors.

Cook:

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4-6 hours. The long, slow cooking will infuse every bite with savory flavors and tender textures.

Shred and Simmer:

About 30 minutes before the soup is done, remove the chicken breasts from the slow cooker. Shred them using two forks and return the shredded chicken to the pot. Stir in the minute rice at this time, and continue to cook on high for another 30 minutes, or until the rice is tender.

Garnish and Serve:

Once everything is cooked through and the rice is fluffy, ladle the soup into bowls. Garnish each serving with freshly chopped parsley for a touch of color and freshness.

Enjoy:

Serve hot, allowing each spoonful to soothe, comfort, and invigorate your senses.

This Slow Cooker Lemon Chicken & Rice Soup is more than just a meal; it’s a comforting experience that soothes the soul and refreshes the spirit with its vibrant flavors. It’s perfect for those days when you need a little pick-me-up or when you simply crave a tasty, comforting dish. Save this recipe and let it warm you up from the inside out, proving that even the simplest ingredients can create a little magic in your kitchen.