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Category: Soup
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Recipe Source: cdkitchen.com
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Chicken Barley Soup
Deborah Pashkewicz's
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Serves/Makes: 8
Ready in: > 5 hrs
- 1 medium onion, finely chopped
- 4 stalks celery, finely chopped
- 3 carrots, peeled and finely sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 pounds cooked chicken breast, cut into bite-sized pieces
- 1/2 cup barley, rinsed
- 2 tablespoons butter, cut into small bits
- 3 cans (15 ounce size) chicken broth
- 1 cup water
- 2 chicken bouillon cubes, slightly crushed
- 1/4 cup finely chopped fresh parsley
- 1/4 teaspoon hot sauce
Place the onion, celery, and carrots in the bottom of the crock pot. Sprinkle with the minced garlic, salt, and pepper. Place the chicken, barley, butter, and bouillon cubes on top of the vegetables. Gently pour the water and broth over all. Do not stir the soup yet. Cover the crock pot and cook on low heat for 6-8 hours or until the chicken is cooked and the barley and vegetables are tender. Stir well then add the parsley and hot sauce before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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