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Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup Recipe

Recipe by: Becky!

"This yummy gluten-free soup is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook8 h
  • Ready In8 h 10 m
  • 1Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and red pepper flakes in a slow cooker. Stir well and cover.
  • 2Cook on Low until chicken is tender and flavors combine, about 7 hours. Stir to break up chicken. Add frozen vegetables and rice. Cover and cook on High until rice is tender, about 1 hour.
Footnotes
  • Cook's Notes:
  • Substitute gluten-free pasta for the rice if desired.
  • Substitute garlic powder or garlic paste for the minced garlic if preferred.
Ingredients
  • 6 servings
  • 198 cals
  • 1 (32 ounce) carton gluten-free chicken broth
  • 1 pound skinless, boneless chicken thighs
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1/2 cup water
  • 2 stalks celery, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup frozen mixed vegetables
  • 1/4 cup uncooked long-grain rice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    198
    10%
  • Fat:
    5.6
    9%
  • Carbs:
    19.8
    6%
  • Protein:
    15.9
    32%
  • Cholesterol:
    49
    16%

Based on a 2,000 calorie diet

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