1 pound Chicken Thighs
1 Yellow Onion, diced
2 Carrots, dice
3 Celery Stalks, diced
2 cloves Garlic, minced
1 tablespoon Braggs Seasoning
2 32oz cartons of Chicken Broth
1 1/2 cups Basmati Rice, rinsed
Turn on a crockpot and set on high. Fill with the chicken broth.
In a separate pan, sautée onions in olive oil until translucent.
Add in the carrot and celery. Sautée together until soft.
Transfer the sautéed vegetables to the crock pot.
Add in the chicken, seasoning, and rice.
Stir together and cover. Let the mixture cook for 3 hours.
Remove the chicken and shred the meat with two forks.
Replace the shredded chicken in the crock pot and continue cooking for one more hour.
Taste and adjust the seasoning with Garnish Salt.
Serve in soup bowls and Garnish with a squeeze of lemon juice and a dollop of sour cream.