Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup

This slow cooker gluten-free chicken soup recipe made with chicken thighs and vegetables is a wonderful dish to come home to after a hard day at work.

• Preparation Time: 10 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 10 mins
• Calories: 198 Calories

Ingredients

• 1 onion, chopped
• 2 stalks celery, chopped
• 2 teaspoons minced garlic
• 2 carrots, chopped
• 1 teaspoon dried basil leaves
• 1 cup frozen mixed vegetables
• 1 pound skinless, boneless chicken thighs
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (32 ounce) carton gluten-free chicken broth
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup water
• 0.5 teaspoon red pepper flakes
• 0.25 cup uncooked long-grain rice

Recipe Instructions

Step 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.

Step 2

Cook on Low until chicken is tender and flavors combine, about 7 hours.

Step 3

Stir to break up chicken. Add frozen vegetables and rice.

Step 4

Cover and cook on High until rice is tender, about 1 hour.