Ingredients8 h 10 m servings 198 cals
- 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.
- Cook's Notes:
- Substitute gluten-free pasta for the rice if desired.
- Substitute garlic powder or garlic paste for the minced garlic if preferred.
Per Serving: 198 calories; 5.6 g fat; 19.8 g carbohydrates; 15.9 g protein; 49 mg cholesterol; 1168 mg sodium. Full nutrition
ReviewsRead all reviews 5
I left out the tomatoes due to personal preference so because of that I added a bit more chicken broth and rice. I felt the recipe needed more herbs but maybe that was my own fault for not using...
I needed a veggie soup fast for my baby girl's supper. Therefore, I just chopped everything super small, including the chicken, and brought the stock with 2 cups of water to a boil. I reduced to...
I will definitely make this again. I used high quality broth and chicken thighs. I think that helps. Simple and yummy!