Slow Cooker Herb Chicken and Rice Soup

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2 large chicken breasts (or thigh if you prefer dark)
3 cups carrots
2 cups celery
1/2 cup radish
4 – 6 cloves of garlic minced fine
2 or 3 jalapenos
1 TBSP pepper
1 TBSP garlic powder
1 TBSP chopped fresh basil
1 tsp chopped fresh majoram
a sprinkle of rosemary
1/2 cup rice
4 – 6 cups chicken broth
(I use homemade sometimes, but this time I used Progresso Tuscany broth)
salt to taste

Slow cook all the ingredients together. I use the “autoshift” setting on mine, but my crock is from the 70’s. After two hours remove chicken breast and and shred, then add back to the soup.

When all the vegetables are soft, you can eat the soup, or you can add some full fat coconut milk and a couple TBSP of curry to it and THEN eat it. 🙂

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