Can’t get enough of this dish; it’s my ultimate craving!

2 boneless, skinless chicken breasts
8 cups chicken broth
1 onion, chopped
2 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon dried thyme
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped
2 tablespoons butter, cut into chunks
Salt and pepper to taste
1 cup minute rice
Fresh parsley, for garnish

1. Place the chicken breasts in the slow cooker.

2. Add the chicken broth, onion, carrots, celery, and garlic.

3. Stir in the lemon juice, lemon zest, dried thyme, rosemary, and basil.

4. Add the butter chunks, and season with salt and pepper.

5. Cover and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through and the vegetables are tender.

6. Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the slow cooker.

7. Stir in the minute rice, cover, and cook on high for an additional 30 minutes.

8. Serve hot, garnished with fresh parsley and a sprinkle of fresh herbs.

For a creamier version, you can stir in a cup of heavy cream or a can of coconut milk just before serving. If you have picky eaters, consider blending the soup slightly to hide the vegetables. You can also add other vegetables like peas or spinach for extra nutrition. For a gluten-free option, ensure your chicken broth and rice are certified gluten-free.