Barefoot Baking

Cook time: 6 hours Serves: 6

Ingredients

• 2 large carrots, diced
• 2 stalks of celery, diced
• 1/2 yellow onion, diced
• 1 tsp finely minced garlic
• 1 cup of white rice, rinsed
• 6 cups of chicken broth
• 2-3 chicken breasts
• 1 tsp fresh rosemary, finely chopped
• 1 1/2 tsp fresh thyme
• 1 tsp finely chopped ginger
• Salt and pepper (to taste)
• Fresh lemon juice (to taste)

Instructions

1. Rinse the rice and add it the crockpot.
2. Add the carrots, celery, onion, garlic, chicken broth, chicken breasts, rosemary, thyme, and ginger.
3. Cover and cook on high for roughly 3 hours or low for 6 hours.
4. Once the chicken is cooked fully, remove it from the crockpot and shred.
5. Return the shredded chicken to the crockpot.
6. Add fresh lemon juice to taste before serving and enjoy!

Notes

• Crockpot cook times may vary depending on the model.
• If the soup becomes thicker than desired, add an additional ½–1 cup broth before serving.
• Substitute chicken thighs for a richer result.
• If using frozen chicken, allow for additional cook time.
• Because chicken broth can vary in saltiness, start with less and adjust at the end. Taste after the chicken is shredded and returned to the pot.
• The ginger gives gentle warmth—not a strong spicy flavor. Add more for a brighter, fresher profile
• Add lemon juice gradually; a little goes a long way.