To the slow cooker pot add the shredded carrots, celery, onion and garlic. Lay the chicken breast over the vegetables and season with the salt, pepper and red chile flakes. Add the butter, pour in the chicken stock and place the thyme in the slow cooker, squeeze in the juice of the lemon.
Cook on HIGH for 4 Hours or on LOW for 8 hours. After 3hrs 30mins, remove the chicken from the slow cooker and shred, add back into the slow cooker (if cooking on low remove the chicken and shred after 7hrs 15mins).
Add the minute rice in with the shredded chicken and soup. Cook for another 30 minutes on HIGH or 45 minutes on LOW.
When done, sprinkle in the fresh parsley and mix. Serve immediately. Enjoy!
Notes
Boneless, skinless chicken thighs can be used in place of chicken breast in this recipe.
Do not add lemon slices to the soup while it cooks. The pith of the lemon will make the soup bitter.
The rice can be cooked separately instead of in the crock pot. Just follow the package instructions on the rice. If you don’t have butchers twine, you can just add the fresh thyme sprigs to the slow cooker, don't forget to pull them out later (remember how many you added to the slow cooker)
Tempted to add more lemon? Cook the recipe with just one lemon, then taste and see if it needs more lemon flavor. It can get overpowering if too much is added. You can add 1-2 teaspoons of lemon zest if desired, though!
If you want to add an egg, simply whisk the egg in a small bowl. Add a few tablespoons of the finished hot soup to that whisked egg, stir, then add that egg mixture to the slow cooker and stir. Cook for 15 minutes longer. The egg will make the soup thicker and creamy.