This soup is an absolute staple in my house. When we discovered my husband's wheat allergy, one of the thing he missed the most was soup. There are very few good soups out on the market that are gluten-free, and most restaurannts add flour to their stocks. This is best from the crock pot, but if you are in a hurry, you can make it on the stove top, you just have to cook the veggies first.
Things You'll Need
- 2 C. chopped green cabbage
- 2 C. cooked chicken, white and dark meat
- 1 medium onion
- 3 stalks cerery
- 1/2 C. shredded carrots
- 32 oz. carton GF chicken stock (Swansons is GF)
- 2-3 C. water
- 2 TBS. Montreal Chicken Seasoning (McCormick)
- salt and pepper
Chop cabbage and place in bottom of 5-6 quart slow cooker.
Chop onion, celery and carrots and place in slow cooker over cabbage.
Top with cooked chicken, sprinkle on seasonings, then pour stock and water over that to cover. Do not be afraid to throw a wing or two in the soup, even if there is a bone. The chicken falls right off the bone once the soup is done!
Cook for 4-5 hours on high, 8 hours on low.
Tips & Warnings
- Swanson has a gluten free chicken stock!
- This can be made on a stove top, too.
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