Slow Cooker Chicken Barley Vegetable Soup Recipes

SLOW COOKER CHICKEN BARLEY SOUP

Slow Cooker Chicken Barley Soup 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.

Provided by Sageca

Categories Grains

Time 3h20m

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.

SLOW COOKER CHICKEN VEGETABLE SOUP

Slow Cooker Chicken Vegetable Soup image

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

Ingredients

2 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
1-1/2 cups cubed red potatoes
1 medium onion, chopped
1 medium sweet red or yellow pepper, chopped
1 medium green pepper, chopped
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper
1 package (22 ounces) frozen grilled chicken breast strips
1-1/2 cups fresh baby spinach

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

Chicken Vegetable Barley Soup image

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

Ingredients

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

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 CHICKEN, BARLEY, VEGETABLE SOUP

Slow Cooker Chicken, Barley, Vegetable Soup image

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

Ingredients

2 -3 quarts chicken broth (homemade or canned) or 2 -3 quarts turkey broth (homemade or canned)
2 cups diced meat
1 cup baby carrots, halved crosswise
2 cups celery, diced
2 cups onions, diced
1 cup pearl barley (regular not quick cooking)
2 tablespoons parsley flakes
1 tablespoon soy sauce
1 teaspoon crushed garlic
4 -6 chicken bouillon cubes, to taste for flavor and saltiness
1 cup chopped cabbage or 1 cup sliced leek, whites

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-BARLEY STEW

Slow-Cooker Chicken-Barley Stew image

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

Ingredients

3 large carrots, sliced (2 cups)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 bone-in chicken breasts (about 1 1/4 lb), skin removed
3 cups water
2 cups Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked medium pearled barley
1/4 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme leaves

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

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