• 2.5 lbs. free range chicken on the bone-
  • 4 c. water
  • 4 c. low sodium free-range chicken broth
  • 1 tsp. sea salt
  • 1/4 tsp. pepper
  • 1 small onion, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 bundle fresh herbs of your choice
  • 1 bay leaf
  • 6 oz. GF noodle (not 100% rice pasta)

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Try this soup on a cool, breezy fall or winter day.  This homemade classic is sure to warm your bones!

  1. Place all ingredients except noodles in a 6-Quart slow cooker.
  2. Cover. Crock on LOW  5 - 6 hours.
  3. Remove bay leaf and chicken; let chicken cool until easy to handle; remove meat from bone, shred, and place back into crock.
  4.  Then add the gluten free rice or quinoa noodles.
  5. Cook another hour or until noodles are done, about 1/2 hour more. DO NOT OVERCOOK!

Note:  You can also cook the noodles separately and add to the crock right before serving.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Paleo Chicken Soup* *

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