SLOW COOKER CHICKEN BARLEY SOUP
This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.
Provided by Sageca
Categories Grains
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the chicken broth and pour into slow cooker.
- Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
- Spoon into Slow cooker and cook on High for 2 hours,.
- Heat up mushrooms in microwave.
- Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
- On high cook another hour.
- Serve with crackers.
CHICKEN WITH BARLEY SOUP
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
- Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
- Cool broth until the fat congeals on the surface. Skim and discard fat.
- Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g
SLOW COOKER FRESH VEGETABLE-BEEF-BARLEY SOUP
Most vegetable-beef-barley soups are bland soups to help people that are ill, but I like vegetable-beef-barley soup to have more flavor, so I have worked at making this one have more flavor and more veggies then most. When I make this soup, I make my family a nice loaf of bread to serve them with it, plus I also give them a nice chunk of cheese. I also fix a light dessert or slice up some fruit.
Provided by rlt11_NMC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 8h20m
Yield 10
Number Of Ingredients 22
Steps:
- Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
- Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 37.7 g, Cholesterol 36 mg, Fat 5.2 g, Fiber 6.7 g, Protein 19 g, SaturatedFat 1.6 g, Sodium 879.5 mg, Sugar 9 g
CHICKEN VEGETABLE BARLEY SOUP
This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.
Provided by LEENEMS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
- Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
- Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
- Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g
SLOW-COOKER VEGETABLE SOUP WITH BARLEY
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h25m
Yield 10
Number Of Ingredients 16
Steps:
- In 5- to 6-quart slow cooker, layer all ingredients except tomatoes; do not stir.
- Cover; cook on Low setting 6 to 8 hours.
- About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
Nutrition Facts : Calories 135, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 780 mg, Sugar 8 g
SLOW-COOKER CHICKEN-BARLEY STEW
Come home to this slow-cooked chicken and barley stew recipe that's made using Progresso® chicken broth and veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 11
Steps:
- In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
- Cover; cook on Low heat setting 8 to 9 hours.
- Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
- Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 40 mg, Fiber 6 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 6 g, TransFat 0 g
SLOW COOKER CHICKEN, BARLEY, VEGETABLE SOUP
This is a clear chicken or turkey broth using left-over chicken or turkey with vegetables and barley. Since barley is a grain, I often eat this soup for breakfast instead of cereal. That way I get a headstart on my daily quota of vegetables too.
Provided by grammyof3
Categories Clear Soup
Time 6h30m
Yield 18 cups, 18 serving(s)
Number Of Ingredients 11
Steps:
- The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
- Place everything in a large crockpot with dial set on High; cook 1-2 hours.
- Reduce heat to Low setting; cook for 6-8 hours.
- or.
- Set crockpot on low and cook 10 hours.
- Add water or canned broth to thin the soup if it gets too thick.
- This can be frozen in individual portions and reheated as needed.
SLOW COOKER CHICKEN VEGETABLE SOUP
As a mom to four busy children, this recipe is easy to prepare. All I have to do is throw everything into the slow cooker and relax while it's cooking. -Amanda West, Shelbyville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker., Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach.
Nutrition Facts :
CHICKEN VEGETABLE BARLEY SOUP
Just what the doctor ordered for those long, cold winter days. I like to serve this with some garlic bread and a salad, but it is complete and nutritious on its own.
Provided by JackieOhNo
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings.
- Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked.
- Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes.
- Immediately stir in Parmesan cheese until dissolved. Serve.
Nutrition Facts : Calories 343.1, Fat 13.7, SaturatedFat 3.1, Cholesterol 39.4, Sodium 588.3, Carbohydrate 34.2, Fiber 5.8, Sugar 6.2, Protein 21.1
CHICKEN AND BARLEY SOUP
Needed to use up some cooked chicken one day and remembered the tinned Beef with Veg and Barley soup I used to eat as a kid. This version didn't come out too bad at all.
Provided by evelynathens
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
- Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.
Nutrition Facts : Calories 228.1, Fat 4.6, SaturatedFat 1.2, Cholesterol 26.2, Sodium 1013.8, Carbohydrate 27.7, Fiber 5.3, Sugar 4.5, Protein 19.5
VEGETABLE CHICKEN BARLEY SOUP
With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. -Patricia Randall, Newton, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside., In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
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