Slow Cooked Chicken and Rice Soup (serves 4-6)

        From Bullcityfood.com

• 1 small onion, diced
• 3-4 carrots, peeled and chopped
• 3-4 celery stalks, chopped
• 2.5 - 3 cups mixed vegetables (I used broccoli and cauliflower florets)
• 1 cup brown rice
• 3 cups cooked chicken, chopped (I used 2 large chicken breasts)
• 1 cup water
• 6-7 cups low sodium chicken stock
• 1 bay leaf
• 1 tablespoon fresh thyme leaves, or 1 tsp dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Combine all vegetables, brown rice and chicken in the pot of a slow cooker.

Pour in 1 cup water and enough chicken stock to fully cover everything.

Season with bay leaf, thyme, salt and pepper.

Cover and cook on low heat for 6-8 hours. This just gets better the longer you cook it.

Season with a bit more salt and pepper if needed.