This is not beef and barley soup, this is obviously chicken and barley soup, made because I already had the chicken on hand. However, Ryan and I discussed our love for beef and barley soup, meaning that’ll be making an appearance soon (any favorite recipes to share?).
P.S. This freezes well! Also, I reheated some with some kale in there and it was an excellent addition and easy way to get some extra greens!
Crockpot Chicken and Barley Soup
slightly adapted from Betty Crocker
-3 large carrots, sliced (2 cups)
-2 stalks celery, sliced (1 cup)
-1 large onion, chopped
-2 boneless chicken breasts, cut into small pieces
-3 cups water
-2 cups chicken broth
-3/4 cup uncooked pearled barley
-1/4 tsp pepper
-1 can (14.5 oz) diced tomatoes, undrained
-2 tbsp chopped fresh parsley (I used some dried parsley)
-1 tsp dried thyme leaves
1. Add the carrots, celery, and onion to the bowl of the crockpot. Add chicken, water, broth, barley, pepper, and tomatoes.
2. Cover and cook on low for 5-6 hours, depending on your crockpot (you want to make sure your chicken is cooked through and your vegetables are tender).
3. Add parsley and thyme to stew just before serving.