Becky's Gluten Free Slow Cooker Chicken Vegetable Soup

April 13, 2015

This yummy gluten free soup is really a "throw together" recipe. You can sub the rice with gluten free pasta.

1 lb boneless, skinless chicken thighs (mine were frozen and I just threw them right in the cooker).
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 can (14.5 ounces) fire roasted tomatoes with the juice
1 carton (32 ounces) GF chicken broth. If you don’t have homemade, Knorr makes GF chicken broth cubes
½ cup water
1 tsp dried basil leaves
2 tsp garlic. You can use fresh, dried or paste
½ tsp pepper
½ tsp salt
½ tsp red pepper flakes (optional)
¼ cup uncooked long grain rice.
1 cup frozen mixed veges.

1. Place all the ingredients, except the rice and frozen veges, in your cooker. Stir well, cover and cook on low for 7 hours. 2. After 7 hours, stir to break up chicken. Add rice and mixed veges. Cover and cook on high for an hour.

Nutritions

Calories
626

Sodium
2460mg
102% DV

Fat
12g
19% DV

Protein
41g
82% DV

Carbs
96g
32% DV

Fiber
22g
91% DV