Simple is good, especially when you can put all the ingredients for comforting chicken soup in a slow cooker, shred the chicken, and transfer the soup to glass containers—you can even pack some for lunch. Pearl barley is rich in Beta glucansa special type of starch that helps lower cholesterol, and barley have been shown to be effective ensure a feeling of satiety.
Active time: 20 minutes Total time: 5 hours, 20 minutes
Slow Cooker Chicken and Barley Soup
Ingredients
- 4 cups (960 g) low-sodium chicken broth
- 1 large onion, chopped
- 1 large carrot, chopped
- ¼ cup (50 g) pearl barley, dry
- 1 tbsp fresh rosemary
- 1 bay leaf
- 1 pound (450 g) chicken breast, raw
- ¼ cup (15 g) Italian parsley, chopped
- ½ lemon, juiced
Directions
Place broth, onion, carrot, barley, rosemary and bay leaf in a large slow cooker and stir to combine. Place the chicken breasts on top and cover the pot tightly. Cook on high for 2-3 hours or on low for 4-5 hours, or until the chicken falls apart easily and reaches an internal temperature of 165°F.
Uncover the chicken and transfer it to a plate using tongs. Allow to cool slightly, then shred the meat with two forks. Return the chicken to the pot and add the parsley and juice of half a lemon, stir and serve.
Servings: 4 | Serving Size: 1 1/2 cup
Nutritional values
The post Slow Cooker Chicken and Barley Soup appeared first MyFitnessPal Blog.
