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Family Favorite Crockpot Chicken Barley Bean Soup
This hearty delicious soup is just perfect for any weeknight meal. Easily prepared in the morning and at the end of the day it's ready and waiting. Grab some crusty bread or crackers for lots of dipping. Enjoy!
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 bowls
Calories 202 kcal
Ingredients
- 3 large carrots, I cut them in half and then cut in quarters
- 2 stalks celery, sliced
- 1 medium onion, chopped
- 2 large thick boneless and skinless chicken breast
- 3/4 cup uncooked medium pearled barley
- 1 15 ounce can white or red beans, drained and rinsed, lentils work too
- 1/2 tsp sea or kosher salt
- 1/4 tsp black or white pepper
- 1 14 ounce diced tomatoes, undrained
- 1/4 tsp ground turmeric
- 1/4 cup chopped fresh parsley
- 6 cups regular or low sodium chicken broth
- 2 chicken bullion cubes, start with one and taste, add another if needed
Instructions
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1.In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken on veggies. Add remaining ingredients except the parsley and beans. Cook on high for about 4 to 5 hours or low about 8 hours.
2.After chicken is cooked. Take out and slice or cube and put back into pot.
3.Toss the beans gently into the pot along with the chicken and parsley.
4.At this time, check for seasoning. Add more salt if needed but, try not to over salt the soup. Let it continue to cook on low for another hour. Enjoy!