Crockpot Hearty Chicken, Tomato & Barley Soup

(2)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
Chicken breasts bone in skin on (removed later) or chicken thighs (1 lb total)3 cups Chicken Broth2 cup water2 stalks celery6 carrots (small)1 medium onions1 can of diced tomatoes1 cup barleyRosemaryBay LeafSalt and Pepper
Directions
I sear the chicken a little before putting it in the pot, then add all the vegetables, broth, tomotoes and spices. Let it simmer for half the time then add the barley. I use a cup of barley for a thick soup (almost a stew) the less time you let them simmer the more al dente they will be. I add water as needed usually 2 cups by the end of the 6 hours. This really is a tasty winter treat that will warm the cockles of your heart.

Number of Servings: 6

Recipe submitted by SparkPeople user KRYSTLELEE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 78.1
  • Total Fat: 0.9 g
  • Cholesterol: 8.2 mg
  • Sodium: 565.8 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.4 g

Member Reviews
  • SNOOPYGIRL57
    I,too, made a couple of changes to this. I found it bland so I added hot sauce and pepper to spice it up. Much better then. - 12/13/11
  • GAPEACH007
    This soup is AWESOME! I used a frozen bag of carrots, peas, & corn. Before I put in the barley, I partially pureed the veggies. I did not have to add much water as a result. Thanks for sharing! ☺ - 10/4/11
  • SHEILAEM
    This was great! I had to make a couple changes though. Used already cooked chicken slices and 3 cups of water with bouillon since I didn't have chicken broth. Also didn't add the additional 2c of water, so it was really thick, but my kids enjoyed it. Thanks! Btw, calories shown seem low. - 7/19/11