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id
910
Name
Slow Cooker Chicken Barley Soup
Main Dish Category
Soup, Stew and Chili
Secondary Dish Category
Poultry,
Main Ingredient
Chicken Thighs
Other Ingredient
Baby Bella Mushrooms
Number of People
6
List of Ingredients
3 lbs. bone-in chicken thighs, skin removed
1 tsp. salt
1/2 tsp. ground black pepper
1 T canola oil
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
8 oz. sliced baby bella mushrooms
2 cloves garlic, minced
1 cup dry white wine or dry sherry
9 cups reduced-sodium chicken broth
1 cup pearl barley
1 tsp. dried rosemary, crushed
2 T minced fresh dill
juice of one lemon
Description
Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper. Heat oil in large heavy skillet on medium-high heat. Add chicken and sear it until browned all over, 4 to 6 minutes per side, turning once (cook in batches or use two pans if necessary). Transfer thighs to 4-quart slow cooker.
Add onion, carrots and celery to skillet and cook over medium heat until soft, 4 minutes. Add mushrooms and garlic and cook until mushrooms begin to release their liquid, 4 minutes. Add wine and simmer over high heat until almost all liquid evaporates, 5 minutes.
Transfer pan contents to slow cooker. Stir in broth, barley and rosemary. Cover and cook the soup on low for 4 hours or high for 2 hours.
Use tongs to transfer the chicken to a cutting board; shred the chicken, discarding the bones. Stir shredded chicken into soup along with dill, lemon juice and remaining 1/2 tsp salt and 1/4 tsp pepper.
Time
20 minutes prep + cooking time
Cooking Type
CrockPot
Difficulty (1-5)
2
Notes
Can be made on stove top, swap a large soup pot for the large skillet and slow cooker. When all the liquid is in the pot, cover and simmer soup gently over low heat until the chicken is tender enough to shred, about 1 1/2 to 2 hours.
Per serving: 380 calories, 32 g protein, 35 g carbohydrates, 9 g fat, 114 mg sodium, 7 g dietary fiber
Origin
Panera Bread
Image