Slow Cooker Chicken, Barley, Vegetable Soup

Submitted by grammyof3

"This is a clear chicken or turkey broth using left-over chicken or turkey with vegetables and barley. Since barley is a grain, I often eat this soup for breakfast instead of cereal. That way I get a headstart on my daily quota of vegetables too."

 

• Ready In: 6hrs 30mins
• Ingredients: 11
• Yields: 18 cups
• Serves: 18

ingredients

• 2 -3 quarts chicken broth (homemade or canned) or 2 -3 quarts turkey broth (homemade or canned)
• 2 cups diced meat
• 1 cup baby carrots, halved crosswise
• 2 cups celery, diced
• 2 cups onions, diced
• 1 cup pearl barley (regular not quick cooking)
• 2 tablespoons parsley flakes
• 1 tablespoon soy sauce
• 1 teaspoon crushed garlic
• 4 -6 chicken bouillon cubes, to taste for flavor and saltiness

• Optional

• 1 1 cup chopped cabbage or 1 cup sliced leek, whites

directions

1. The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
2. Place everything in a large crockpot with dial set on High; cook 1-2 hours.
3. Reduce heat to Low setting; cook for 6-8 hours.
4. or.
5. Set crockpot on low and cook 10 hours.
6. Add water or canned broth to thin the soup if it gets too thick.
7. This can be frozen in individual portions and reheated as needed.

Reviews

[tvichich]

This recipe was fantastic. I added some diced tomatoes, spinach, broccoli, zucchinni. I like alot of vegies. I didn't use the bouillon cubes. I'm on a gluten free diet. I cooked it on high for 2 hours and slow cooked it for 6. Very delicious. I will definitely be freezing this and eating it for breakfast as well.Thank you for such a great recipe.