Slow Cooker Chicken Barley Soup Recipe2018-05-22
- Yield : 6 soup bowls
- Servings : 6
- Prep Time : 10m
- Cook Time : 9:00 h
- Ready In : 9:10 h
Slow cooker chicken barley soup recipe. Chicken breasts with chicken broth, barley, vegetables, and herbs cooked in a slow cooker. Very delicious chicken soup recipe. You may also like Herbed Chicken Soup with Split Peas:
Slow Cooker Herbed Chicken Soup with Split Peas Recipe
Makes 8 servings
Ingredients: 2 quarts (2 L) low-sodium fat-free chicken broth, 1 pound (480 g) green split peas, 12 oz (360 g) boneless and skinless chicken breasts, cut into cubes, 1/4 cup (60 ml) sliced green onions, 1/4 cup (60 ml) sliced carrots, 1/4 cup (60 ml) sliced celery, 1/2 teaspoon (3 ml) each: dried savory and marjoram leaves, salt and freshly ground black pepper, to taste
Instructions: In 6-quart (6 L) slow cooker, combine all ingredients, except seasoning. Cover cooker and cook on high-heat setting for 4-6 hours.
Turn off slow cooker and open the lid. Season chicken soup with salt and black pepper. Stir well. ladle into soup bowls. Serve hot.
Slow Cooker Chicken and Chilies Soup Recipe
Makes 6 servings
Ingredients: 4 cups (1 L) chicken stock, 1/2 pounds (240 g) boneless and skinless chicken breasts, cut into 1-inch (2.5 cm) cubes, 4 oz (120 ml) can chopped green chilies peppers, drained, 1 cups (250 ml) canned kidney beans, rinsed and drained, 1½ cups (375 ml) cauliflower florets, 1/2 cup (125 ml) each: finely chopped yellow onion, celery, 1 clove garlic, peeled and minced, 2 tablespoons (30 ml) cornstarch, 1/4 cup (60 ml) cold water, 1 cup (250 ml) shredded low-fat Cheddar cheese, salt and freshly ground black pepper, to taste
Instructions: In a slow cooker, combine all ingredients, except cornstarch, water, Cheddar cheese, and seasoning. Cover cooker and cook on high-heat setting for 3-4 hours.
Open the lid and add combined cornstarch and water, stirring 2-3 minutes. Add Cheddar cheese, stirring until melted. Season with salt and black pepper and stir well.
Turn off slow cooker. Ladle chicken soup into soup bowls. Serve hot.
Slow Cooker Chicken Barley Soup Recipe
- 3 large carrots, peeled and sliced
- 1 cup sliced celery
- 1 large yellow onion, peeled and chopped
- 2 skinless, bone-in chicken brests
- 3 cups (750 ml) water
- 2 cups (500 ml) reduced-sodium fat-free chicken broth
- 3/4 cup uncooked medium pearled barley
- 1/4 teaspoon freshly ground black pepper
- 14½ oz (435 ml) can diced tomatoes, undrained
- 2 tablespoons fresh chopped parsley
- 1 teaspoon dried thyme leaves
Place carrots, celery and onion in 4-5-quart (4-5 L) slow cooker. Top with chicken breasts. Add remaining ingredients, except parsley and thyme.
Cover slow cooker and cook on low-heat setting for 8-9 hours.
Open the lid and remove cooked chicken from the slow cooker. Transfer to a cutting board. Discard the bones and chop meat into 1-inch (2.5 cm) pieces.
Return chicken among with parsley and thyme to slow cooker. Stir well. Cover cooker and cook for further 10 minutes.
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This information is per serving.