Slow-Cooker Chicken and Rice Soup

Serves 6-8

6 (5-7 ounce bone-in chicken thighs) ¼ cup dry white wine

salt & pepper 7 cups chicken broth

1 tsp. vegetable oil 1 Tbsp. soy sauce

1 onion, chopped 1 bay leaf

2 carrots, peeled and cut into ¼ inch pieces 1 ½ cups instant white rice

2 celery ribs, chopped 2 Tbsp. minced fresh parsley

2 tsp. minced fresh thyme 1 Tbsp. lemon juice

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-hight heat until just smoking. Add chicken, skin side down, and cook until well browned, 7 to 9 minutes. Transfer chicken to slow cooker.

Add onion, carrots, celery, 1 tsp salt, and ½ tsp pepper to now-empty skillet and reduce heat to medium. Cook until just softened, about 5 minutes. Add thyme and cook until fragrant, 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Transfer mixture to slow cooker. Add broth, soy sauce, and bay leaf.

Cover and cook until chicken is tender, about 2 hours on high or 3 hours on low. Transfer chicken to a carving board and let cool slightly, then discard skin. Using 2 forks, shred chicken into bite-size pieces. Discard bones and bay leaf.

Stir rice into soup. Cover and cook until tender, about 8 minutes on high or 15 minutes on low. Stir in parsley, lemon juice, and shredded chicken. Season with salt and pepper to taste. Serve.