Easy Slow Cooker Chicken and Barley Soup
Ingredients
- 1 onion, chopped
- 1 leek, washed and sliced
- 2 sticks of celery, washed and diced
- 3 carrots, peeled and diced
- 450 g chicken thighs skinless and boneless
- 3 sprigs fresh thyme or 1/2 tsp of dried thyme
- 50 g pearl barley
- 850 ml chicken stock
- 1 clove garlic, crushed
- 1 bay leaf
- 1/2 tsp salt
- pepper to taste
- 1 handful fresh parsley, finely chopped
Instructions
- Add ingredients to the slow cooker - place the chicken thighs in the slow cooker and add the onion, leek, celery, carrot, thyme sprigs and bay leaf
- Rinse the pearl barley in a sieve under cold water and then add it to the slow cooker
- Add the rest of the ingredients - add the crushed garlic, the salt and a good grind of pepper, then pour in the chicken stock and stir
- Slow cook - put the lid on the slow cooker pot and cook on low for 6 to 8 hours, or high for 4 hours
- Remove chicken and herbs - Remove the bay leaf and thyme stalks and discard. Remove the chicken pieces to a plate and shred with two forks.
- Blend - using a stick blender, blend the soup for a few seconds to thicken the broth a little. You still want lots of chunky veg left so don't overdo it.
- Finish - add the chicken back into the soup along with the chopped parsley and stir
- Adjust the seasoning - taste the soup and add more salt and pepper if necessary before serving.