"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soup – Slow Cooker Chicken and Vegetable (GF) Recipe

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This recipe for Soup – Slow Cooker Chicken and Vegetable (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Coss
Added: Sunday, February 6, 2011


1 large russet potato (about 14 to 16 oz.)
1 medium brown onion
1 stalk celery
¾ cup peeled baby-cut carrots
1 lb. boneless, skinless chicken thighs
1 (14.5 oz.) can diced and peeled tomatoes in tomato juice, not drained
1 (8.5 oz.) can “no salt added” whole kernel corn
2 (14.5 oz.) cans fat-free reduced-sodium chicken broth (3½ cups broth)
2 T. dairy- and egg-free Dijon mustard
1 tsp. paprika
½ tsp. garlic salt
½ tsp. ground sage
½ tsp. 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).

Personal Notes:
Personal Notes:
Here’s a satisfying version of that old favorite – chicken and vegetable – for your slow cooker. If you prefer more of a stew consistency, you can eliminate 1 can of chicken broth.

Reprinted with permission from: “What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss.




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