Crockpot Chicken and Rice Soup - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

This picture drives me crazy. All dark-ish and kinda gloomy looking.  It reminds me of the days we've been having.

Also, I am absolutely frozen to the core.  I feel like I may never thaw out. 

While I am suffering through trying to survive this horrible winter blessed amount of snow we are having, I can think of eating nothing but soup. 

Just try to imagine that this picture looks as good as I promise this soup tastes.  It is FANTASTIC and warms you to the core.

Crockpot Chicken and Rice Soup

2 boneless, skinless frozen chicken breasts

1/4 small onion, chopped (if desired)

garlic, to taste

4 large carrots, chopped

3 celery, chopped 

1 1/2 tsp. salt

1/2 tsp. pepper 

1/4 tsp. sage 

1/2 tsp. thyme

3 bay leaves 

6 cups of chicken broth 

3/4 c. brown rice (Quinoa works just as well for a little change) 

Put all ingredients, except the rice, in the crockpot and cook for 1 hour on high.  Add the 3/4 c. of brown rice and lower heat to low and continue to cook for 4 more hours.  

After the 5 hours total cooking time, remove chicken breasts, shred, and return to soup.  Remove the bay leaves. 

Serve with either some delicious corn bread or some wonderful breadsticks, and you'll be doing just fine! 

Instant Pot Chicken and Rice Soup - Gluten and Dairy Free

-Add all ingredients to the instant pot and cook on High Pressure for 20 mins.  

-Allow the pressure to release naturally for 10 mins, then quick release the remaining pressure.  

-Shred the chicken and stir back in. 

Enjoy!