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

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Ingredients

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
½ cup water
2 stalks celery, chopped
2 teaspoons minced garlic
1 teaspoon dried basil leaves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
1 cup frozen mixed vegetables
¼ cup uncooked long-grain rice

Nutrition Info

197.6 calories
carbohydrate: 19.8 g
cholesterol: 49.2 mg
fat: 5.6 g
fiber: 3 g
protein: 15.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1167.9 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 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.

  2. Cook 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.

Recipe Yield

6 servings

Recipe Note

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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