Chicken Barley Soup

6
Servings
15m
Prep Time
5.5h
Cook Time
5h 45m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. Posted for You Want What! A Recipe Posting Game."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (533.5 g)
  • Calories 529
  • Total Fat - 8.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 30 mg
  • Sodium - 490.1 mg
  • Total Carbohydrate - 97.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 5.6 g
  • Protein - 15.1 g
  • Calcium - 63.4 mg
  • Iron - 3.2 mg
  • Vitamin C - 81.6 mg
  • Thiamin - 0.4 mg

Step 1

Heat 1 tablespoon olive oil in a large frying pan over a high heat and add chicken in two batches and cook, turning for about 8 minutes, or until browned and then transfer to a removable bowl of a 5 to 6-litre slow cooker.

Step 2

Reduce heat to medium and heat another 1 tablespoon olive oil in same pan and add vegetables and garlic and cook, stirring occasionally, for about 5 minutes, or until slightly softened and then add to slow cooker with stock and barley and season with salt and pepper and stir to combine and then cover with lid.

Step 3

Cook on low heat for about 5 hours or until chicken and barley are cooked.

Step 4

Remove chicken and cool slightly and then shred meat, discarding bones and return meat to soup.

Step 5

Garnish soup with parsley and serve with toast, if having.

Tips & Variations


No special items needed.

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