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