Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
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 caloriescarbohydrate: 19.8 gcholesterol: 49.2 mgfat: 5.6 gfiber: 3 gprotein: 15.9 gsaturatedFat: 1.4 gservingSize: -sodium: 1167.9 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup
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.