Slow Cooker Chicken and Sorghum Grain Soup

Chicken and Sorghum Soup
Chicken and Sorghum Soup. Photo: Diana Rattray
  • 4 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 4 hrs 30 mins
  • Yield: 4 to 6 Servings
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 This chicken and sorghum soup offers loads of flavor, and it's gluten-free. A variety of chopped vegetables are added to the soup along with basic seasonings you probably have on hand. Some chicken base or bouillon gives the soup extra flavor, but it may be omitted.

Whole grain sorghum is a good substitute for barley or rice in many dishes, and it retains its shape and texture in the slow cooker. Whole grain sorghum can be found in many markets in the Bob's Red Mill section. 

Sorghum is a major food source for many parts of the world, but in the US it was mainly used as livestock feed and in the production of ethanol. Because it is a gluten-free grain, it is becoming more popular as a human food. 

This soup is a delicious combination of flavors, and it's an excellent way to use sorghum grains. Farro may be used in place of the sorghum, or make the soup without grain and add 1 cup of cooked brown rice just before it's done.

What You'll Need

  •  6 cups low sodium chicken broth or unsalted chicken stock
  • 1 1/2 cups diced canned tomatoes
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 cup chopped kale or escarole, or other chopped greens
  • 3/4 cup whole grain sorghum
  • 1 large clove garlic, minced
  • 1 teaspoon chicken base or bouillon granules, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups diced cooked chicken
  • salt, to taste

How to Make It

 In the crockery insert of a 4-quart or larger slow cooker, combine the chicken broth, tomatoes, celery, carrots, onions, kale, sorghum grain, garlic, chicken base (if using), garlic powder, onion powder, and pepper. 

Cover and cook on HIGH for 3 to 4 hours, or until the sorghum is tender. Add the diced cooked chicken and salt, to taste. Cover and cook for about 30 minutes longer. 

Serve this flavorful soup with crusty French bread or biscuits along with a simple tossed salad.

 

Serves 4 to 6.

Expert Tips

  • If you can't find sorghum grain in your area, add some cooked rice to the soup or make it with barley or farro grain.

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