Crock Pot Chicken and Rice Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.

	this recipe	typical
liquid	247%	317%
starch add	27%	33%
vegetables and beans	53%	45%
aromatics	12%	28%
fat	1%	4%
salt	1%	0%
acid	5%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

9 g	2 teaspoons extra-virgin olive oil
244 g	4 medium carrots (peeled and 1/4-inch diced, about 2 1/2 cups)
120 g	3 medium celery stalks (1/4-inch diced, about 2/3 cup)
75 g	1/2 medium yellow onion (diced, about 1/2 cup)
6 g	2 cloves garlic (minced)
6 g	1 teaspoon kosher salt
1 g	1/2 teaspoon ground black pepper
185 g	1 cup brown rice
680 g	1 1/2 pounds boneless, skinless chicken breasts or thighs
1680 g	6–8 cups chicken stock (divided (be sure to use regular chicken stock, not unsalted, or chicken broth))
1 g	1 bay leaf
6 g	6 sprigs fresh thyme (plus additional for serving)
31 g	2 tablespoons fresh lemon juice (or more to taste (optional))

Method: 4 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This worked exactly as written, thanks! This soup is the best soup ever. I got it as a gift while recuperating 3 years ago. Since then Ive made it so many times and it always turns out perfectly. Brown rice as it says on the box is brown rice, not wild, not ba” — a cook, 5.0★

“If anyone has trouble getting the rice to cook, trying getting one of those crockpots where the lid seals and locks on. These work wonderfully for everything. I have never had trouble getting the rice finished with this kind of crockpot though I have had pro” — a cook, 5.0★