SLOW COOKER CHICKEN, BARLEY, VEGETABLE SOUP

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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

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.

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