This hearty, gluten-free and dairy-free meal is about as easy as it gets. Made some tweaks to this Betty Crocker recipe: Slow-Cooker Hearty Chicken and Noodle Soup. As adapted, here’s what it looks like:

1 1/2 pounds boneless skinless chicken thighs

1 pound carrots, peeled and cut into rounds

1 sweet potato, peeled and cut into 1″ dice

1 teaspoon salt

1 teaspoon dried thyme leaves

1/2 teaspoon dried parsley

1/2 teaspoon freshly ground pepper

1 dried bay leaf

2 medium stalks celery, chopped (1 cup)

2 cartons (64 ounces total) chicken broth (8 cups)

10 oz. uncooked gluten-free noodles, shape of your preference

• Place chicken, carrots, salt, thyme, pepper, bay leaf, celery, and broth in 3- to 4-quart slow cooker.
• Cover and cook on low heat setting 6-8 hours.
• Remove bay leaf. Shred chicken in slow-cooker using two forks. Stir in noodles. Cover and cook 20 minutes or until noodles are tender.

Using chicken thighs gives this recipe a lot of flavor. I omitted onions and garlic to make it as mild as possible on the stomach. And my little guy requested spaghetti noodles, so there they are (I used rice noodles).