Slow-Cooker Chicken and Rice Soup

Name: Slow-Cooker Chicken and Rice Soup
Yield: Serves 6 to 8
Ingredients: 6 (5- to 7-ounce) bone-in, chicken thighs; , Salt and pepper; 1 teaspoon, vegetable oil; 1 , onion, chopped; 2 , carrots, peeled and cut into 1/4-inch pieces; 2 , celery ribs, chopped; 2 teaspoons, minced fresh thyme; 1/4 cup, dry white wine; 7 cups, chicken broth; 1 tablespoon, soy sauce; 1 , bay leaf; 1 1/2 cups, instant white rice; 2 tablespoons, minced fresh parsley; 1 tablespoon, lemon juice

Main Courses
Vegetables
Rice
Chicken
Slow Cooker
Soups

By Cecelia Jenkins ･ Appears in Cook's Country December/January 2016

We were surprised to find that the big problem here was the rice, which either blew apart or stayed chewy—or both—in every batch of soup.

SERVES 6 to 8

TIME 2 hours on high or 3 hours on low

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