Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Slow Cooker Chicken Barley Soup
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- #62250
Something about barley just feels right in a hearty, veggie-stuffed soup. This recipe is great for using leftover chicken, and is pretty accomodating to whatever spare veggies you might have in your fridge.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 medium onion, finely chopped
4 stalks celery, finely chopped
3 carrots, peeled and finely sliced
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 pounds cooked chicken breast, cut into bite-sized pieces
1/2 cup barley, rinsed
2 tablespoons butter, cut into small bits
3 cans (15 ounce size) chicken broth
1 cup water
2 chicken bouillon cubes, slightly crushed
1/4 cup finely chopped fresh parsley
1/4 teaspoon hot sauce
directions
Place the onion, celery, and carrots in the bottom of the crock pot. Sprinkle with the minced garlic, salt, and pepper.
Place the chicken, barley, butter, and bouillon cubes on top of the vegetables. Gently pour the water and broth over all. Do not stir the soup yet.
Cover the crock pot and cook on low heat for 6-8 hours or until the chicken is cooked and the barley and vegetables are tender.
Stir well then add the parsley and hot sauce before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
287 calories, 11 grams fat, 14 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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reviews & comments
October 3, 2017
I made this soup today. I cooked it on high for 4 hours. It is delicious. I added one whole jalapeño pepper with seeds and omitted hot sauce. I will definitely make this again.
May 21, 2012
This soup was easy to make and tasted great. Since you add cooked chicken and then cook another 8 hours my concern was that the chicken out dry out but it was moist and flavorful. My husband loved it so much he has requested it again this week. I made it exactly as the recipe describes. There is just enough hot sauce to add a little kick without being over powering and the fresh parsley added an element of well, freshness. I highly recommend this recipe.
February 17, 2011
This recipe was comforting, tasty, and simple. I added more vegetables and another cup of broth, used a combination of low-salt and full-salt broth, and omitted the hot sauce. I cooked it for 1 hour on high and 5 hours on low. My family enjoyed it, and I'd make it again!