Low-Carb, Gluten-Free Crock-pot Chicken Soup
Lunches are a struggle at our house. We never seem to have enough options for something quick during the work-day lunch hour. So, to solve this issue we make a meal ahead of time and munch on easy re-heatable leftovers for the week.

I will often make something in the crock-pot like chili, stew, or soup or make a casserole or two. This is the best solution I’ve come up with to ensure we don’t get stuck without healthy options and have to resort to less healthy, more convenient options like…dare I say it…the drive-thru. Thank goodness for places like Jimmy Johns, Inn-N-Out, and Chipotle for those times!

Here’s a good chicken soup recipe sans noodles, but for you gluten-free folks who allow items like gluten free pasta. You could easily add the noodles back in.

Serves 12
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Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Prep Time
15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. 8 cups water or 8 cups canned chicken broth
  2. 1 cup carrot, cut into slices
  3. 1 cup celery, cut into slices
  4. 1 cup onion, chopped
  5. 1 garlic clove, minced
  6. 2 bay leaves
  7. ½ teaspoon dried thyme
  8. 4 teaspoons salt (to taste)
  9. ½ teaspoon fresh ground black pepper , to taste
  10. 1 roasting chicken
Instructions
  1. Combine water, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper in crock-pot.
  2. Place whole chicken on top of vegetables.
  3. Cover with lid and cook on low setting 8 to 10 hours or on high 4-5 hours.
  4. Transfer chicken to cutting board.
  5. Discard bay leaves.
  6. Remove and discard skin, fat and bones from chicken; shred meat.
  7. Return chicken to soup and serve.
The Rogue Cookie http://theroguecookie.com/

3 Responses so far.

  1. Beverly says:

    Found your blog while looking for gluten free chicken soup. I am a Hashimoto’s Sista.I wan’t diagnosed until my 40’s.
    Thyroid is difficult to deal with, you get one things feeling better and then another issue starts. I decided this week to try the gluten free. How long have you been at it? Did you notice easier weight loss giving up wheat?

    • LinearChaos says:

      Hi Beverly! Welcome to The Rogue Cookie. I have been gluten-free, for the most part…I was in denial for a good while for a little over a year now and I have been able to drop the weight easier. I’m down 30lbs and I have another 30lbs to go for a healthy BMI and a weight I feel comfy at. It has been a battle!

      Have you been tested for food allergies? Auto-immune issues like Hashimoto’s are often caused by food allergies and it’s been a lot easier to deal with since I’ve discovered that to be my issue. Good luck, I’m sending you happy med review vibes. 🙂

  2. Beverly says:

    I was tested for allergies with the pricking the back. I had numerous food “sensitivities”. Tomato was way up. I take allergy shots but of course that does not help with food.
    One positive, I started making kefir with whole milk and it has made my digestive issues much happier. Yea!
    Thanks.

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