This yummy gluten-free chicken and vegetable soup recipe is really a throw-together recipe. What a wonderful dish to come home to after a hard day at work!

Ingredients

• 1 (32 ounce) carton gluten-free chicken broth
• 1 pound skinless, boneless chicken thighs
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• ½ cup water
• 2 teaspoons minced garlic
• 1 teaspoon dried basil leaves
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 cup frozen mixed vegetables
• ¼ cup uncooked long-grain rice

Directions

1. Combine chicken broth, chicken thighs, diced tomatoes, onion, carrots, celery, water, garlic, basil, salt, pepper, and red pepper flakes in a slow cooker. Stir well.
2. Cover and cook on Low until chicken is tender and the flavors combine, about 7 hours.
3. Stir to break up chicken. Add frozen vegetables and rice. Cover again and cook on High until rice is tender, about 1 hour.