Though it might be nice, you can't survive on sweets alone during the holiday season. This nourishing soup provides some simple nutrition and will warm your bones after a long day of work, play, or gift shopping. As with with all of Linda Coss's recipes, this one is egg-free, dairy-free, and nut-free. If you have additional free-from needs, be sure to check the ingredients of the dijon mustard and chicken broth you use. If you choose well or use homemade, this recipe can be gluten-free and soy-free too!
Linda ~ I’m beginning to wonder how I ever lived without a slow cooker! I work from home, and I love being able to enjoy the wonderful aroma of something simmering all day long, knowing that a delicious dinner will be ready when I am.
Of course, there’s nothing like a bowl of soup on a cold winter day. This satisfying version of that old favorite, chicken and vegetable, is from my second cookbook, “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook.” If you prefer more of a stew consistency, you can eliminate one can of chicken broth.
Slow Cooker Chicken and Vegetable Soup
Preparation time: 20 minutes
Cooking time: 8 hours
- 1 large russet potato (about 14 to 16 ounces)
- 1 medium brown onion
- 1 stalk celery
- 3/4 cup peeled baby-cut carrots
- 1 pound boneless, skinless chicken thighs
- 1 (14.5 ounce) can diced and peeled tomatoes in tomato juice, not drained
- 1 (8.5 ounce) can “no salt added” whole kernel corn, not drained
- 2 (14.5 ounce) cans dairy- and egg-free fat-free reduced-sodium chicken broth (3-1/2 cups broth)
- 2 tablespoons dairy- and egg-free Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon pepper
Peel potato and chop into small pieces. Peel and chop onion. Thinly slice celery. Slice carrots into thin rounds. Place prepared potato, onion, celery, and carrots into a 5-quart slow cooker.
Trim fat off of chicken and then cut chicken into approximately 1-inch pieces; place on top of vegetables in slow cooker. Pour canned tomatoes and corn, with their liquids, on top of chicken.
Pour about 1 cup of chicken broth into a small bowl or measuring cup. Add mustard, paprika, garlic salt, sage, and pepper; mix well. Add this seasoned broth, as well as the remaining broth, to the slow cooker. Cover and cook on low heat setting for 8 hours.
Makes 7 servings (about 1-1/3 cups each)
Linda Coss is the author of three popular food allergy books, including “How to Manage Your Child’s Life-Threatening Food Allergies” and two dairy-, egg-, and nut-free food allergy cookbooks. A former food allergy support group leader with over 13 years of experience, Linda is the mother of a son, now in his Junior year of college, who has multiple life-threatening food allergies. Known as one of the “pioneers” in the food allergy world, Linda also gives presentations about food allergies and the issues involved in raising severely food-allergic children. Linda’s books are available at www.FoodAllergyBooks.com.
