- 3 chicken breasts, trimmed of fat and cut in half
- 1 cup parboiled rice* (also called converted rice)
- 1 small onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 teaspoons salt
- pepper to taste
- 2 teaspoons parsley
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 1/2 teaspoon sage
- 1 bay leaf
- 2 tablespoons butter, optional
- 9 cups chicken broth
Place all ingredients in order in a slow cooker.
Cook on low for 4 hours.
A few minutes before serving, remove the chicken from slow cooker and shred or cut into cubes.
Return chicken to the slow cooker, and let it cook for 5-10 more minutes.
*If you prefer brown rice or wild rice, leave the parboiled rice out of the slow cooker when adding the other ingredients. While the soup is cooking in the slow cooker, prepare 1 cup uncooked brown or wild rice according to the package directions (once cooked, this will yield approximately 3 cups of rice). Stir the cooked rice into the soup just before serving.