This slow-cooker chicken soup is loaded with vegetables and is naturally gluten-free. It’s a wonderfully comforting soup that’s so easy to make. Put the ingredients together in the slow cooker in the morning, and come dinner time, you’ll have a delicious meal with minimal prep. Be sure also to try my Dairy-Free White Chicken Chili.
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Instructions
Buying a few of the vegetables already prepared will make this chicken soup easy to put together. The only prep work will be to cut up the onion and celery. And then after cooking, you’ll shred the chicken breasts, which is very easy.
In a 6-quart slow cooker, place the carrots and celery on the bottom.
Then add the chicken breasts.
Next, layer in the coleslaw and onions.
Then add the thyme, salt, and pepper.
Pour in the chicken broth and then cover with the lid. Cook on low for 8-9 hours or high for 4 hours.
Remove the chicken breasts to a cutting board and let cool for a few minutes until you can handle them. Cut a slice across each chicken breast several times and then it will easily pull apart.
After slicing the chicken, it shreds so easily.
Mix the shredded chicken back into the crockpot. And then enjoy.
This recipe makes 12-14 servings, so you’ll be able to feed a large family or have plenty to serve guests or have as leftovers.
This soup also freezes well, so you could portion it in your preferred serving size to freeze for future meals or to give to your family or friends who might be under the weather.
More gluten-free chicken recipes you’ll love:
Slow Cooker Chicken Soup with Vegetables
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Diet: Gluten Free
Description
This chicken soup is so easy to make in the slow cooker and is warm and comforting.
Ingredients
- 3 chicken breasts, boneless and skinless – around 1 ½ -2 lbs.
- 1 cup chopped onion
- 1 head of celery, sliced
- 1 16 oz bag of sliced carrots
- 1 14 oz bag of coleslaw
- 1 teaspoon thyme
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 32 oz chicken broth, gluten-free
Instructions
- In a 6 quart slow cooker, place the carrots and celery on the bottom and then add the chicken breasts.
- Next, layer the coleslaw and onions. Then add the thyme, salt, and pepper.
- Pour the chicken broth on top.
- Cover with the lid and cook on low for 8-9 hours or on high for 4 hours.
- Remove the chicken breasts to a cutting board and let them sit for a few minutes until they are cool enough to handle.
- Slice across each chicken breast several times, and it should then shred easily.
- Mix the shredded chicken back into the crockpot. Then serve.
Kay
This soup is so delicious. I made it and my husband and I both loved it. I added some chard that I had and even some leftover corn. Thanks!
MamaShire
Those additions sound great!