Description
An easy chicken soup with vegetables and barley. Make it in your Instant Pot or slow cooker.
Ingredients
Scale
- 4 cups water
- 2 Tbsp Better than Bouillon Chicken Base
- 1/2 cup pearl barley or brown rice
- 16 ounces bone-in chicken breast, skin removed (or 16 ounces of boneless, skinless chicken thighs)
- 1 bay leaf
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/2 tsp onion powder
- 1 (12 oz) bag of frozen vegetables of your choice
- Salt and pepper to taste
Instructions
Instant Pot Instructions:
- Place vegetables on the counter to start to thaw.
- Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 20 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Remove the chicken and set on a cutting board.
- Add vegetables into Instant Pot and turn Instant Pot to saute setting.
- Meanwhile, carefully remove the chicken from the bone and add into the Instant Pot.
- When vegetables are cooked to your taste turn off the Instant Pot. Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
Slow Cooker Instructions:
- Add water, chicken base, barley, chicken, bay leaf, basil, oregano and onion powder to your slow cooker.
- Cover and cook on low for 6-8 hours, or until barley is cooked through. A half hour before wanting to serve add the vegetables into the slow cooker.
- Remove the chicken and set on a cutting board. Carefully remove the chicken from the bone and add into the slow cooker.
- Discard the bay leaf. Season to taste with salt and pepper. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker