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.
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.