Directions

1. Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

2. Add the the basil, parsley, oregano, thyme, mustard powder, pepper, coconut aminos, hot sauce, chicken, and chicken broth.

3. Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Shred it at the end of cooking and return it to the soup.

4. Cook rice separately according to instructions. Add rice to serving bowls and ladle soup on top.

5. Store any leftover rice and soup in separate containers and refrigerate or freeze.