Slow Cooker Chicken, Barley, Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 16 |
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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. 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 |
1 cup sliced okra or 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.
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