Step 1

Place the chicken breasts, onion, carrots, celery, chicken broth, garlic, thyme, dried parsley, salt, pepper, bay leaf, rosemary and sage in a 6 quart or larger slow cooker.

Step 2

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.

Step 3

Remove the lid and add the rice. Recover and cook for one additional hour on HIGH heat.

Step 4

Remove the lid once more and remove the chicken breasts from the slow cooker and shred the meat with two forks. Return the shredded chicken to the soup.

Step 5

Remove the bay leaf and discard.

Step 6

Add the fresh lemon juice and fresh parsley and serve and enjoy!