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| Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup |
"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!"
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
- 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
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 8H10M |
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- 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.
- 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.
Notes :
- Substitute gluten-free pasta for the rice if desired.
- Substitute garlic powder or garlic paste for the minced garlic if preferred.
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