Slow Cooker Chicken Barley Soup Recipe

2020-05-22
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 9:00 h
  • Ready In: 9:10 h

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Nutritional Info

This information is per serving.

  • Calories

    145
  • Protein

    18.1
  • Carbohydrate

    12 g
  • Fat

    2.5 g
  • Cholesterol

    45.9 mg
  • Sodium

    327 mg
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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

This easy variation of split pea soup uses chicken breasts instead of ham.

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

Ingredients

  • 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
  • 2 tablespoons fresh chopped parsley
  • 1 teaspoon dried thyme leaves

Method

Step 1

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.

Step 2

Cover slow cooker and cook on low-heat setting for 8-9 hours.

Step 3

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.

Step 4

Return chicken among with parsley and thyme to slow cooker. Stir well. Cover cooker and cook for further 10 minutes.

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