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Chicken and Vegetable Soup

*Gluten-Free–Optional
Makes 4–6 servings
Preparation. Time: 15 minutes Cooking time: 7 to 8 hours Ideal size for slow cooking: 5 Qt.
Needed at Time of Preparation:
1 lb. boneless skinless chicken, cut into bite-sized pieces
2 celery ribs, diced
1 small yellow squash, diced
4 oz. sliced mushrooms
2 large carrots, diced
1 medium onion, chopped
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. basil
½ tsp. no-salt seasoning *make sure yours is gluten-free to keep this recipe gluten-free
1 tsp. salt
black pepper to taste
32 oz. low-sodium chicken stock *make sure yours is gluten-free to keep this recipe gluten-free
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    Information for Freezer Bag:
    CHICKEN AND VEGETABLE SOUP
    Makes 4–6 servings
    Cooking Time: 7–8 hours Ideal slow-cooker size: 5-qt.

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of bag into the crock.
  3. Cover and cook on low for 7–8 hours, or until vegetables are tender.

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