Lemon Chicken Rice Soup

Ingredients

• 2 tbsp butter( use Brummell and Brown butter) 

• 1 Medium onion, diced 

• 2 medium carrot peeled and diced (can use small carrots)

• 2 large celery stalks, diced

• 4 cloves fresh garlic minced (or minced in jar)

• 2 tsp parsley, minced (can substitute dry parsley)

• ½ tsp fresh thyme (can substitute dry)

• 4 cups low sodium chicken broth 

• 2 sprigs fresh rosemary (can substitute dry rosemary)

• 2 chicken breasts,  boneless skinless, trimmed of fat

• ½ tsp kosher salt  

• ¼ tsp  black pepper 

• 2 cups cauliflower rice 

• 1 lemon, juiced

Directions (for Crockpot):

Broil, grill or cook chicken. Shred with 2 forks when done. 

Add chicken and all ingredients except cauliflower rice, to crockpot and heat on low for 2 hours.

Add cauliflower rice and cook an additional 2 hours or until all fresh vegetables are tender.

Serving size: 1 cup