Chicken Cabbage Soup {Gluten Free, Slow Cooker Recipe}
This slow cooker chicken cabbage soup is gluten free and packed full of flavor. With all the flavors chicken noodle soup, only with cabbage instead of noodles. The chicken and veggies are juicy and tender, the broth is warm and inviting.
Ingredients
- 6 cups water
- 3 teaspoons chicken bouillon see note
- 1 teaspoon celery seed optional
- 1 teaspoon onion powder
- 1 teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds boneless chicken thighs about 4, see note
- 1 ½ cups diced onions about 1 medium onion
- 2 cups diced carrots about 3-4 large carrots
- 2 cups diced celery about 2 large stalks
- 1 - 2 cups cooked and mashed winter squash optional
- 6-8 cups chopped cabbage about 1/2 large or 1 small head
Instructions
-
In the insert of an 7-quart slow cooker, add the water, chicken bouillon, celery seed (if using), onion powder, dried parsley, salt, black pepper, chicken thighs, diced onions, diced carrots, diced celery, winter squash puree. Stir to combine. Then place chopped cabbage on the top. Don't be alarmed that the cabbage is not covered by the liquid, it will cook down.
-
Cover and cook on low heat for 4 to 5 hours until chicken is fall apart tender.
-
Just before serving, shred the chicken. Taste and add additional salt and pepper if needed.
Recipe Notes
1. For the chicken bouillon, I used this homemade chicken bouillon substitute.
2. Boneless chicken breasts will work in this recipe but I prefer thighs, which will be more moist. You can also use leftover chicken or turkey. Sometimes I use leftover bone-in rotisserie chicken or turkey carcasses that I've previously frozen. I pack them in a nut bag (see post for more details). The bones add a really good flavor and nutrition to the soup.