Slow-Cooker Chicken Vegetable Soup

Chicken and Vegetable Soup

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This easy to assemble, gluten free soup, has great flavor and can be easily be modified based on your preferences.  If you don’t eat soup in the summer (we obviously do), you’ll definitely want to make it in the fall.

Oh, and be sure to read about how I changed it.  My changes made it easier and a bit cheaper.

Ingredients:

  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 4 boneless, skinless chicken breasts (about 1-1-1/2 pounds) (1)
  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 cups frozen vegetables (2)
  • 1-1/2 cups butternut squash (or sweet potato), cut into small cubes (3)
  • 1 (15-ounce) can diced tomatoes (4)
  • 1 (15-ounce) can crushed tomatoes
  • 1-1/2 cups low-sodium chicken broth
  • 6 tablespoons tomato paste
  • 4 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • ¼ teaspoon red pepper flakes (5)
  • 2 sprigs fresh rosemary (6)
  • 2 sprigs fresh thyme (6)
  • 1/3 cup fresh basil, chopped (6)

 

Directions:

Sprinkle salt and pepper on all sides of the chicken breasts, dividing evenly.

In a large nonstick skillet, heat 1 tablespoon olive oil.  Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until chicken is browned and cooked through.  Allow the chicken to cool, then shred.  Transfer the chicken to a slow cooker. (7)

To the slow cooker, add the onion, frozen vegetables, butternut squash, diced tomatoes, crushed tomatoes, chicken broth, tomato paste, balsamic vinegar, garlic, oregano and pepper flakes.  Stir to combine and nestle the rosemary and thyme on the surface.  (6) Cover and cook on low 6-8 hours.

Remove and discard the rosemary and thyme from the soup.  Stir in the basil, reserving some for garnish, if desired. (6)

Notes:

(1)     I used 20 ounces of chicken tenders.

(2)    I used mixed vegetables but next time I’ll use a California blend of cauliflower, carrots and broccoli.

(3)     I used a sweet potato.

(4)     If you’re not a fan of tomato chunks in your soup (I’m not), skip the diced tomatoes and use crushed tomatoes instead.

(5)     I will omit the pepper flakes next time.  We thought it was too hot although my daughter-in-law thought it was just fine.

(6)     I didn’t have any fresh herbs so I just put in about ¼ teaspoon each of basil, rosemary and thyme at the beginning of cooking.

(7)     I completely skipped this step and put the uncooked chicken in the crockpot as is.  Right before serving time, I pulled the chicken pieces out and shredded them and then put them back in the soup.

 

recipe from Go Gluten Free Magazine, June/July 2014
recipe created by Heather Connell (multiplydelicious.com) 

Comments

  1. Sooooo…today was a 2fer. We get 2 posts today! A few more like this and you’ll make up for those missing days!! Ha Ha! This soup sounds really good (and you don’t) have to be gluten free to enjoy it. Patty… you ought to go to your local library and try out the cook book from Elizabeth Hasselbeck on gluten free cooking and baking. She has great recipes and ideas. (she has Celiac disease) You know who I mean? She’s the blonde woman that was on The View and now she’s on Fox Cable News in the morning. Try it out!

    • I’m actually reading Elizabeth’s book on Celiac disease. I had forgotten I had it on my Kindle. She has a LOT of good information. I will check out her cookbook. Thanks for the suggestion.

  2. I’m thinking I may add frozen corn and green beans and fresh zucchini instead of the frozen veggie blend. There’s always something in those blends that we don’t like.

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