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Gluten-Free Chicken and Vegetable Soup (Slow Cooker)

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PREP TIME
20 min
COOKING TIME
480 min
TOTAL TIME
500 min
SERVINGS
6 servings
Dinner
Gluten-Free Chicken and Vegetable Soup (Slow Cooker)
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
  • 2 stalks celery, chopped
  • 1/2 cup water
  • 2 teaspoons minced garlic
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 cup frozen mixed vegetables
  • 1/4 cup uncooked long-grain rice
Instructions
1
Combine chicken broth and a variety of vegetables - including chicken thighs, diced tomatoes, onion, carrots, celery, garlic, and basil - in a slow cooker. Add salt, pepper, and red pepper flakes to taste.
2
Place the mixture in the slow cooker and stir everything together thoroughly.
3
Allow the ingredients to meld together over a prolonged period of time, approximately 7 hours, on the Low setting.
4
Once the chicken is cooked to perfection and the flavors have had time to blend, use a spoon or fork to break up the chicken into smaller pieces.
5
Add frozen vegetables and cooked rice to the slow cooker, stirring gently to combine.
6
Finally, transfer the mixture back onto the High setting and let it cook for approximately 1 hour, or until the rice is tender.