BARLEY SOUP SLOW COOKER RECIPES

Name: Slow Cooker Chicken Barley Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 8 serving(s)
Ingredients: 1 medium onion, chopped; 4 celery ribs, chopped; 3 carrots, peeled chopped; 2 minced garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 cups chopped mushrooms; 1 cup cooked chicken breast, chopped; 1/2 cup pearl barley, picked over and rinsed; 8 cups chicken broth

SLOW COOKER CHICKEN BARLEY SOUP RECIPE - FOOD.COM

Slow Cooker Chicken Barley Soup Recipe - Food.com image

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.

Total Time 3 hours 20 minutes

Prep Time 20 minutes

Cook Time 3 hours

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
4 celery ribs, chopped
3 carrots, peeled chopped
2 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped mushrooms
1 cup cooked chicken breast, chopped
1/2 cup pearl barley, picked over and rinsed
8 cups chicken broth

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.

Nutrition Facts : Calories 140.9, FatContent 3.1, SaturatedFatContent 0.8, CholesterolContent 14.7, SodiumContent 938.9, CarbohydrateContent 15.6, FiberContent 3.4, SugarContent 3.2, ProteinContent 12.5

BEST SLOW-COOKER BEEF & BARLEY SOUP RECIPE-HOW TO MAKE ...

Best Slow-Cooker Beef & Barley Soup Recipe-How To Make ... image

Looking for an easy soup recipe? This Slow-Cooker Beef & Barley Soup from Delish.com is the best!

Provided by Judy Kim

Categories dinner main dish soup

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Ingredients

1 1/2 lb. beef chuck, cut into 2" pieces
kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
3 cloves garlic, minced
1 onion, diced
2 carrots, cut into half moons
2 tsp. fresh thyme leaves
8 oz. cremini mushrooms, cut into 1/4" slices
1/4 c. pearled barley
1 qt. low-sodium chicken stock
1 tbsp. low-sodium soy sauce

Steps:

In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper. Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker. Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender. Serve immediately.

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