Crock Pot Chicken Soup Gf Df Recipes

BECKY'S GLUTEN-FREE SLOW COOKER CHICKEN VEGETABLE SOUP

Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup image

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!

Provided by Becky!

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 8h10m

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 197.6 calories, Carbohydrate 19.8 g, Cholesterol 49.2 mg, Fat 5.6 g, Fiber 3 g, Protein 15.9 g, SaturatedFat 1.4 g, Sodium 1167.9 mg, Sugar 5.4 g

CROCK POT CHICKEN SOUP (GF, DF)

Crock Pot Chicken Soup (GF, DF) image

Waking up on a chilly Autumn or Winter day in the Northeast makes me, well, cold. And to keep myself warm during these cooler months, I tend to eat in the seasonal pattern so that warmer foods will dominate my plate and keep me warm.

Provided by Jennifer Fugo

Categories Soup

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

4 Chicken legs (With skin & bones, rinsed)
1 Medium onion (Diced)
2 Stalked Celery (Rinsed & chopped)
3 Large Carrots (Scrubbed & chopped)
Water (To fill up to the brim)
1 tsp dried thyme
1/2 Tbsp ground black pepper
1 Tbsp sea salt
3 Cloves garlic (Minced (only if you want a strong garlic flavor))
2 tbsp Apple cider vinegar

Steps:

Add your carrots to the bottom of the crockpot. Then add the other veggies. Last, place the chicken on top. Add your pepper and thyme.
Fill the ceramic bowl with filtered water until you come to about 1/2 inch below the rim.
Start soup out on HIGH until the contents become very hot. Then turn down to LOW and cook for 4 to 6 hours or until vegetables are tender and chicken will fall off the bone.
Cook soup on LOW for 8 to 10 hours or until vegetables are tender and chicken will fall off the bone.
Add salt to taste.
Remove chicken from soup. Clean the meat from the bones and discard the cartilage, skin, and bones. Store the meat separately.

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