Makes 4-6 servings
1 cup celery, finely diced
2 Tbsp dried onion
1 carrot, finely diced
1 Tbsp tomato paste
1/2 cup pearl barley (not the quick-cooking kind)
1 garlic clove, minced
1-2 cups shredded chicken (pre-made)
1 Tbsp olive oil
3 1/2 cups chicken broth (or 3 cups water and 3 1/2 tsp chicken bouillon granules)
1 (14 oz) can diced tomatoes
3/4 tsp salt
1 tsp dried basil
1 bay leaf
1/4 tsp black pepper
1. In a microwave-safe bowl combine the tomato paste, garlic, olive oil, basil, celery and carrots. Microwave for about 4-5 minutes, stirring every minute. Transfer to the slow cooker.
2. Add the onion, barley, chicken, chicken broth, tomatoes, salt, bay leaf and pepper into the slow cooker. Stir a bit and cover.
3. Cook on LOW for 4-6 hours, until barley is cooked through.
Review:
A healthy soup that doesn’t lack flavor. My whole family ate this happily. It is light and perfect with freshly baked bread (so if you want to bring me some the next time I make it, that would be great). 4 stars.
Do I also see carrots in there? (I'm totally making this tonight… yum!) Thanks!
Barley soup is one of my favourite dishes ever! Especially in the wintertime. It's such a warm hearty meal! 🙂
Whenever I search for a slow cooker recipe, I always end up back on you blog. I have leftover Christmas turkey and look forward to making this tonight.
I hope you liked it! I love this one and make it often 🙂
Tonight. Fingers crossed. Thanks so much!
Cooking quicker version on stovetop. Alas, 3 1/2 c. broth didn’t begin to cover the ingredients. I hate to think what would happen if I had added the barley! Are you sure it is 3 1/2 c. broth?
yep! But if you want it more brothy you can always add more!