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Photo of Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup by Becky!

Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

Rated as 4 out of 5 Stars
15 made it  |  6 reviews   |  1 photos
18

Recipe by:

"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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Ingredients

8 h 10 m servings 198
Original recipe yields 6 servings

Directions

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  1. 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.
  2. 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.
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Footnotes

  • Cook's Notes:
  • Substitute gluten-free pasta for the rice if desired.
  • Substitute garlic powder or garlic paste for the minced garlic if preferred.

Nutrition Facts


Per Serving: 198 calories; 5.6 19.8 15.9 49 1168 Full nutrition

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Reviews

Read all reviews 6
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  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

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Most helpful critical review

Red pepper flakes ruined the soup.

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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...

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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...

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I will definitely make this again. I used high quality broth and chicken thighs. I think that helps. Simple and yummy!

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I added thinly sliced red-skin potatoes in with the frozen veggies (corn and french cut green beans) for the last hour. Made it a bit heartier and fed a group of 25 with great reviews.

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Red pepper flakes ruined the soup.

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Delicious! Really nice flavor and it's tick and hearty. Next time I will add some extra rice.

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