How to Make Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup - A Step-by-Step Guide

As the temperatures begin to drop and the leaves start to change, there's nothing quite like a comforting bowl of soup to warm you up and nourish your soul. And if you're looking for a delicious, healthy, and easy-to-make soup that's perfect for those cold autumn days, Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup is just what you need.

This hearty and satisfying soup is not only gluten-free, but it's also packed with flavor and wholesome ingredients. From tender chicken to an ar...

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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 (Optional)
  • 1 cup frozen mixed vegetables
  • ¼ cup uncooked long-grain rice

Information

  • Prep Time: 10 mins
  • Cook Time: 8 hrs
  • Total Time: 8 hrs 10 mins
  • Servings: 6

  • 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.
  • Nutrition

    198 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 49mg
    • Sodium: 1168mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 16g
    • Vitamin C: 7mg
    • Calcium: 41mg
    • Iron: 2mg
    • Potassium: 318mg