Chicken Barley Soup
Recipe: #34696
April 17, 2020
Categories: Chicken, Barley, Potluck, Slow Cooker, No Eggs, Non-Dairy, Bone-in Pieces, Slow Cooker Chicken, Crockpot Soup, more
"From our weekday newspaper The West Australian. Times are estimated. Posted for You Want What! A Recipe Posting Game."
Ingredients
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 by Step Method
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
No special items needed.