Description
Creamy Slow Cooker Chicken Barley Soup is easy, healthy, and the perfect winter comfort food. Can be cooked in a crockpot or the stovetop.
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Ingredients
1cupsliced Carrots, thickly sliced
1cupCelery, diced
1cupMushrooms, quartered
2Chicken Breasts, diced into 1/2 inch pieces
1teaspoonGarlic, minced
1Jalapeno, finely chopped
1teaspoonDried Oregano
1teaspoonDried Basil
1cupPearl Barley, washed and strained
5cupsChicken Stock, low sodium
4tablespoonsAll Purpose Flour, or Maida
3/4cupMilk
1 1/2cupsSpinach
Salt to taste
Fried Bacon for topping
Instructions
- In a slow cooker or crockpot, add carrots, celery, mushrooms, chicken, garlic, jalapenos, oregano, basil, barley, chicken stock and salt. Stir well, and cook on high for 3-4 hours or low for 7-8 hours.
- In a bowl, whisk together flour and milk, and once the soup is cooked, mix in the flour and milk mixture. Cook on high for 20 minutes
- Add spinach to the slow cooker and mix well. Turn off the slow cooker, and let the soup sit for ten minutes. Top with bacon and serve hot!
Notes
2. Slow cooker: This is a slow cooker recipe. If you don’t have a slow cooker you can make this soup in a crockpot over the stove.
4. Spinach: Spinach does not take long to cook so remember to only add it at the very end.
6. Storage: This soup can be frozen for upto a month but if you are planning to do that, do not add the spinach. It would case the dish to become bitter. Add spinach after defrosting and reheating as per the recipe.
Nutrition
Calories: 497kcal, Carbohydrates: 63g, Protein: 40g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 86mg, Sodium: 637mg, Potassium: 1241mg, Fiber: 10g, Sugar: 10g, Vitamin A: 6660IU, Vitamin C: 13mg, Calcium: 126mg, Iron: 4mg
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