1 c. brown rice
1 onion, diced
2 cloves garlic, minced
3 stalks of celery, thinly sliced
3 carrots, thinly sliced
2 sprigs of thyme
1 sprig of rosemary
2 lemons, juiced and zested
1 t. black pepper
1 t. salt
4 c. chicken broth
2 c. water
1 c. baby spinach leaves
Combine all ingredients except the in a slow cooker and cook on low for 8 hours. Remove chicken breasts and shred. Stir the shredded chicken and spinach into the soup until spinach is wilted.
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