3 whole Chicken Breasts ( 6 halves)
1 Red Onion
3 cloves Garlic
1 tsp Sage
1 tsp Savory
8 Chicken Bullion cubes
1 cup Celery
1 cup Carrots
1 1/2 cups Brown Rice
10 cups Water
*In a crock pot*
Place whole Chicken Breasts, Water, Bullion Cubes, Sage and Savory. Chop Onion and Garlic, add to the Chicken. Cook on low overnight…until Chicken is done.
Remove Chicken and set aside to cool enough to shred into pieces.
Chop Celery and Carrots into bite size pieces. Add Rice, Celery and Carrots to broth. Bring to a low simmer. Add shredded Chicken and cook until Rice is just about done. Turn off heat and allow Rice to swell.