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

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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

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.

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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