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| Becky's Gluten-Free Slow Cooker Chicken Vegetable Soup |
"This yummy gluten-loose soup is definitely a throw-collectively recipe. What a top notch dish to return home to after a difficult day at paintings!"
Ingredients :
- 1 (32 ounce) carton gluten-unfastened fowl broth
- 1 pound skinless, boneless chicken thighs
- 1 (14.Five ounce) can fireplace-roasted diced tomatoes
- 1 onion, chopped
- 2 carrots, chopped
- half of cup water
- 2 stalks celery, chopped
- 2 teaspoons minced garlic
- 1 teaspoon dried basil leaves
- half teaspoon salt
- half of teaspoon floor black pepper
- 1/2 teaspoon crimson pepper flakes (optionally available)
- 1 cup frozen combined greens
- 1/four cup raw long-grain rice
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 8H10M |
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- Combine bird broth, bird thighs, diced tomatoes, onion, carrots, water, celery, garlic, basil leaves, salt, pepper, and crimson pepper flakes in a slow cooker. Stir properly and cowl.
- Cook on Low till chook is tender and flavors combine, about 7 hours. Stir to break up chook. Add frozen veggies and rice. Cover and cook dinner on High till rice is soft, about 1 hour.
Notes :
- Substitute gluten-loose pasta for the rice if desired.
- Substitute garlic powder or garlic paste for the minced garlic if preferred.
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