Slow Cooker Chicken Barley Soup

"This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by aracelimramirez_788 photo by aracelimramirez_788
photo by Charlotte J photo by Charlotte J
Ready In:
3hrs 20mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Heat the chicken broth and pour into slow cooker.
  • Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
  • Spoon into Slow cooker and cook on High for 2 hours,.
  • Heat up mushrooms in microwave.
  • Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
  • On high cook another hour.
  • Serve with crackers.

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Reviews

  1. Great soup and sooo easy to put together. I used about 1 lb uncooked chicken breasts, left whole and placed in the bottom of the crock pot, added everything on top (also leaving mushrooms whole) and doubled the garlic. I also added 1/2 t. dried thyme.<br/>Cooked on low at least 8 hours and "pulled" the chicken apart. What a wonderful, comforting soup. Thanks for sharing!
     
  2. Sage it does not get any easier! This was made for dinner last Thursday night and DH and I thoroughly enjoyed your soup. I never did barley in a crock and was a bit worried but then said it must be ok. I did add in some potatoes as I had 2 cooked ones in the fridge and an extra chicken breast as DH loves lots of meat in his soup.. I did not add mushrooms (not allowed). We loved it. I did freeze 2 containers for future dinners. Served with fresh rolls and a spnach salad. A definite keeper. I will be making this in the summer as well because I won't have to heat up my house and we love soup! Made for Soup-Fest 2011
     
  3. Absolutely wonderful! As this was going to be dinner after I got home from work I altered the directions a bit -- by basically skipping the precooking/microwaving and just tossed everything in the crockpot including the uncooked cut up chicken and put it on low for 6 hours and then my crockpot goes to warm (probably about 9 hours total). Perfectly thick and wonderful hearty soup/stew with very little calories -- yummy! This is only about 3 or 4 WW points -- so a definite keeper which we will be having again and again (especially since I almost always have all the ingredients on hand!) Made for ZWT 6. Thanks for sharing!
     
  4. I've made this soup twice, and it comes out great. I did bypass the microwave and the slow cooker, though, and made it in my 6-quart soup pot on the stove. I sauteed the onion, celery, carrot, and garlic in the soup pot for about 8 minutes, then added the mushrooms and cooked for a couple minutes more. Then I added the chicken, barley, broth and salt and pepper. I also added a tablespoon of minced dried herbs (Pensey's Pasta Sprinkle) and 3 bay leaves. Brought the soup to a boil , then reduced heat to simmer for 30 minutes. I used Costco's Kirkland canned chicken breast. Real good soup.
     
  5. Very delicious healthy soup! I didn’t have celery so I substituted it with bokchoi which worked splendidly. I added 1/2 c of farro as well, and 3/4 c parsley and 1tbs fresh thyme and 2tbs fresh rosemary.
     
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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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