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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 2.2 g
  • Cholesterol: 18.2 mg
  • Sodium: 833.6 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 12.0 g

View full nutritional breakdown of Crockpot Chicken Barley Soup calories by ingredient
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Crockpot Chicken Barley Soup

Submitted by: MERIGOOD

Introduction

Feel better with this homemade Crockpot chicken soup! Feel better with this homemade Crockpot chicken soup!
Number of Servings: 8

Ingredients

    1 whole Roasting Chicken
    32 fl ozChicken Broth (I use organic)
    1 cup Carrots, raw, chopped
    1 cup Celery, raw, diced
    .5 cup Barley, pearled, uncooked
    2 cups Onions, raw, chopped
    4 cloves Garlic
    2 tbsp Basil
    2 bay leaves
    1 tbsp Parsley, dried
    8 oz White Wine (cooking, or what you like to drink)

Directions

I have children, so I boil the chicken the night before in a large pot, in low sodium chicken broth. I allow it to cool, and debone. (I cook it for an hour or so- until the meat is literally almost falling off of the bone.) You can use this broth for your soup stock. I keep a little in reserve in the fridge in case my soup isn't soupy enough.
While I'm cooking it, I wash and cut up the veggies. Place veggies in crockpot, add barley and chicken on top of them.
Store all in crockpot insert (if you can) in the fridge over night.
Next morning, toss crockpot insert into base and cook on low for 7-8 hours. (Less time if you have a crockpot that runs hot like mine! Keep an eye on it the first time.)
Using fresh herbs, wine that you enjoy as opposed to cooking wine, and cutting veggies up into desirable chunks, organic veggies, chicken and broth- can all add to the appeal of this soup.

Number of Servings: 8

Recipe submitted by SparkPeople user MERIGOOD.






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