Ingredients

• 1 cup Riceland Parboiled Rice
• 1½ lbs boneless, skinless chicken breasts
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Optional Ingredients to finish

• 1 cup whole milk or half-and-half (optional for a creamier soup)
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Add ingredients to the crockpot

• Place chicken, onion, carrots, celery, garlic, broth, thyme, rosemary, salt, pepper, and bay leaf into a 6-quart slow cooker.

2. Cook

• Cook on LOW for 6-7 hours
• Or HIGH for 3-4 hours
• Chicken should be tender and easily shred with a fork.

3. Shred the chicken

• Remove chicken from the slow cooker and shred.
• Return shredded chicken to the soup.

4. Shred the chicken

• Stir in the Riceland Parboiled Rice.
• Cover and cook:
• 45-60 minutes on HIGH
• Or until the rice is tender.

Tips:

• For a creamier soup, stir in the milk or half-and-half.
• Add lemon juice and parsley.
• Taste and adjust salt and pepper as needed.