9 cups broth
2 cups lentils, picked over and rinsed
4 medium carrots, peeled and finely diced
3 celery stocks, finely diced
1/2 cup uncooked rice (I used black rice, but you can use any rice you want)
2 tbsp. minced garlic
1 tsp. dried thyme
salt and pepper to taste
3 cups cooked chicken cut or broken into bite-sized pieces
Stir together broth, lentils, carrots, onions, celery, garlic, thyme and salt and pepper in a slow cooker. Cover and cook on low for 8 hours. With one hour left, remove 2 cups of soup and puree in a blender or food processer until almost smooth. Stir back into soup. Add cooked chicken for the last hour.
Garnish soup with sour cream. I think it would be good with grated cheese as well.