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
Ingredients
- 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
Instructions
- 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.