One of my favorite things to make in the cooler months is gluten free crock pot chicken soup. It’s such an easy recipe that I can assemble the dish in ten minutes or less before I go to bed.
But this gluten free crock pot chicken soup isn’t just any old soup. It’s incredibly flavorful, easy to make, creamy (without ANY dairy), and has a good shot of greens for added nutrition. And it’s grain-free too!
Green Crock Pot Chicken Soup (GF, DF)
This recipe came about because I love converting favorite staple meals into something way more interesting simply by adding a few ingredients that take it from “Yummy” to “OMG, WOW!”
Even my non-gluten-free, meat-and-potatoes husband loves this soup!
Though I add spinach to this, you could certainly sub it out with your favorite greens or whatever you have on hand.
My personal favorite way to enjoy it is with 1/2 of an avocado chunked up and freshly added to my bowl before eating. Trust me, this gluten free crock pot chicken soup is a total winner!
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Green Crock Pot Chicken Soup |
One of my favorite things to make in the cooler months is gluten free crock pot chicken soup. It’s such an easy recipe that I can assemble the dish in ten minutes or less before I go to bed. |
One of my favorite things to make in the cooler months is gluten free crock pot chicken soup. It’s such an easy recipe that I can assemble the dish in ten minutes or less before I go to bed. |
Servings | Prep Time | Cook Time | Passive Time |
6Servings | 15Minutes | 8Hours | 8+Hours |
Servings | Prep Time |
6Servings | 15Minutes |
Cook Time | Passive Time |
8Hours | 8+Hours |
- 1 Lb Chicken thighs With bone & skin
- 1 Large onion Diced
- 2 Cups Baby carrots
- 1 Bag Baby spinach
- 3 Cups Frozen peas
- 3 Stalks Celery Chopped
- Water
- 2 Tbsp Apple cider vinegar
- 1 Tbsp sea salt
- 1/2 Tsp white pepper
Ingredients
Servings: Servings
Units:
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- Add chicken and veggies (except spinach and peas) to crock pot.
- Add apple cider vinegar and enough water to about 1/2 inch below the top of the crock pot bowl.
- Cook on low for 8 to 10 hours.
- When done, remove the chicken from the soup. Separate out the meat and throw away the skin and bones.
- Take about 2 cups of broth and add to a pan over a medium-low flame.
- Add peas and begin to add the spinach. You may have to add it in batches to allow for the leaves to wilt.
- Use an immersion blender to purée this mixture and add it back to the soup.
- Enjoy!
- This soup freezes extremely well! You can also add chunked avocado and smoked paprika to your bowl before serving for added deliciousness.
Thanks for sharing. New to glutenfree, you make it sound exiting and I am looking forward to the journey
This recipe looks yummy but If I were serving 6 I would use at least 6 chicken thighs. Once you remove the skin and bones your recipe would probably end up with 12 or 13 ounces of chicken.
What do you think?
You could certainly add more. My crockpot only fits what’s listed in this recipe.