Chicken-Barley Soup

Tarbean's Note:

Taken from The Everyday Low-Carb Slow Cooker Cookbook.

• Total Time: 8 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 1 medium onion , finely chopped
• 4 celery ribs , finely chopped
• 3 carrots , peeled and finely chopped
• 1 tablespoon minced garlic
• ½ teaspoon kosher salt
• 1 teaspoon black pepper
• 2 lbs chicken breasts , cooked and cut into bite-sized pieces
• ½ cup barley , picked over and rinsed
• 2 tablespoons butter
• 3 (14 ½ ounce) cans chicken broth
• 1 cup water
• 2 chicken bouillon cubes
• ¼ cup fresh parsley , finely chopped
• ¼ teaspoon Tabasco sauce (about 2 shakes)

Directions:

1. Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir.
2. Cover and cook on LOW for 8 hours.
3. Before serving, stir in parsley and Tabasco sauce.

Reviews

[Cookin-jo]

We enjoyed this soup and I would make it again even though I felt something was missing. Maybe a bit of thyme? I'm not quite sure. The vegetables and parsley were wonderful. I left out the butter to reduce the fat a little and did not precook the chicken. Thank you for posting. We did enjoy it.