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Slow Cooker Chicken Vegetable Barley Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup pearl barley
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup chopped spinach
  • Salt and black pepper to taste

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the barley, carrots, celery, and onion on top.
  • Pour the chicken broth over the ingredients. Stir in the garlic, thyme, bay leaf, salt, and pepper.
  • Cover and cook on low for 7 hours until the chicken is cooked through and the barley is tender.
  • Remove the chicken from the slow cooker. Shred it with two forks, then return it to the pot.
  • Stir in the chopped spinach and let it sit for 5 minutes until wilted. Remove the bay leaf before serving.

Notes

Add a splash of broth when reheating if the barley has absorbed too much liquid overnight. Skip the spinach and stir in frozen peas instead for a milder green vegetable. Leftovers keep in the fridge for three days and reheat well on the stovetop over medium heat.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife