- Home
- Main Dish
- How To make Chicken Barley Soup (For The Crockpot)
How To make Chicken Barley Soup (For The Crockpot)
Ingredients
4
cup
chicken broth, homemade, salt and fat free
4
cup
water
1
cup
carrots, diced
1
cup
celery, diced
1
cup
onions, diced
3
oz
barley
4
each
sage leaves
Directions:
Make the homemade chicken broth the night before and put into the fridge to harden the fat and then remove. Put 4 cups of the broth into the crockpot with 4 cups of water add the rest of the ingredients. The amount of herbs you use depends on your taste as the crockpot intensifies the taste so you might want to reduce the amount you use. Cook on low for 8-10 hours.
Makes 12 cups or six 2 cup servings.
How To make Chicken Barley Soup (For The Crockpot)'s Videos
6 Ingredient Healthy Chicken Barley Soup! | The Recipe Rebel
This Chicken Barley Soup is hearty, healthy and made with 6 ingredients! Easily customizable and you can make it stovetop or slow cooker! (MORE BELOW)
Ingredients
1 tablespoon oil
3 large carrots peeled and chopped
2 ribs celery finely chopped
1/2 medium onion finely chopped
5 cups low sodium chicken broth
2 chicken breasts (about 300g total)
2/3 cup pearl or pot barley rinsed (120g)
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
In a large dutch oven or soup pot, heat oil over medium-high heat.
Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
Add broth, chicken breasts (raw and whole), barley, salt and pepper.
Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.
__________________________________
PRINTABLE RECIPE & NUTRITION INFO:
Instant Pot Chicken and Barley Soup
I’ve been dabbling with the Mediterranean diet over the last few months and came across the source for this recipe in Urvashi Pitre’s Instant Pot Miracle Mediterranean Diet Cookbook:
I like her writing and presentation of recipes as well as the simple ingredients – nothing too fancy or difficult to find. I’ve made a few recipes from the book so far and they’ve all worked out well.
The recipe shown in this video mostly follows the original recipe’s instructions, but of course, with modifications based on my personal preferences and what I already had in my fridge and pantry. I really enjoyed the deep yellow color of the soup from the turmeric and I’ve been looking for ways to incorporate it into my diet for more health benefits. Feel free to make adjustments according to your preferences.
NOTE: This was a very filling soup and the recipe makes enough for 4 generous portions. You can double the recipe, leaving the cook time at 15 minutes, but let the pot do a full natural release to prevent the barley starches from foaming up through the float valve.
#chickensoup #barley #turmeric #mediterraneandiet #instantpot #madewithfilmora @urvashipitre2241 @Twosleevers @InstantPotOfficial
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
4 bone-in, skin-on chicken legs (1½ lbs in the video)
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
3 garlic cloves, thinly sliced
½ cup pearled barley
1 TB Better-than-Bouillon, roasted chicken flavor
1 tsp ground turmeric
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
1 bay leaf
3 cups water
2 TB lemon juice, more or less to taste
½ cup chopped fresh parsley, plus extra for topping
salt and pepper, to taste
Instructions:
1. Place the first thirteen ingredients (chicken through water) into an unheated Instant Pot. Lock and seal the lid and cook on high for 15 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the pot. [Fair warning: due to the high volume of liquid and ingredients it will take about 15 minutes for the pot to come to pressure and begin the timer.]
2. Discard the bay leaf and move the chicken to a plate for shredding. Discard bones and cartilage. Optionally, you can also discard the skin if it bothers you. Return the shredded meat (and skin) to the pot.
3. Stir in the lemon juice and parsley. Taste and adjust seasoning to your liking. ENJOY!
Lemony Chicken Barley Soup
Recipe Link
Creamy Slow Cooker Chicken Soup with Barley | My Food Story
This creamy slow cooker chicken barley soup is made healthier by replacing rice or noodles with barley. It's easy, uses whole ingredients and is perfect for your crockpot. Pure comfort food!
Full recipe:
Follow me on Instagram:
Like my Facebook page:
Follow me on Twitter:
Follow me on Pinterest:
Slow Cooker Beef Barley Soup: healthy crockpot meal! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
1 tablespoon oil
1 lb beef stewing meat
1 small onion finely diced
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
3 large carrots peeled and chopped
2 ribs celery chopped
1/2 cup pearl or pot barley rinsed
2 tablespoons tomato paste
2 bay leaves
4 cups low sodium beef broth
Instructions
Heat a large pan over medium-high heat. Add oil and let heat 1 minute.
Brown meat in batches (allowing space around each piece) medium-high heat. Remove from pan and place in a 4-6 quart slow cooker.
Add onions to the saute pan and cook over medium heat until translucent — they will pick up all the brown bits left by the meat! Stir in garlic, salt, Italian seasoning and pepper and cook 1 minute.
Add the onions to the slow cooker on top of the beef, along with the carrots, celery, barley, tomato paste and bay leaves. Stir well, and then stir in the beef broth.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender.
Stir in fresh parsley as desired and season to taste. Serve.
Classic Chicken Mushroom Barley Soup
Become A Member of ‘Cooking With The Blues’