CHICKEN BARLEY SOUP

By stretchina

Ingredients

• 1 MEDIUM ONION FINELY CHOPPED
• 4 CELERY STALKS FINELY CHOPPED
• 3 CARROTS PEELED AND FINELY CHOPPED
• 1 TBLSP. MINCED GARLIC
• 1/2 TSP. KOSHER SALT
• 1 TSP. BLACK PEPPER
• 2 LBS. COOKED CHICKEN BREAST CUT INTO BITE-SIZED PIECES
• 1/2 CUP BARLEY RINSED
• 2 TBLSPS. BUTTER
• 3 CANS CHICKEN BROTH
• 1 CUP WATER
• 2 CUBES CHICKEN BOUILLON
• 1/4 CUP FINELY CHOPPED FRESH PARSLEY
• 1/4 TSP. HOT SAUCE

Details

Servings 8

Preparation

Step 1

PLACE THE VEGETABLES, GARLIC, SALT AND PEPPER IN THE CROCK POT. TOP WITH CHICKEN, BARLEY, BUTTER, BROTH, WATER AND BOUILLON. DO NOT STIR.
COVER AND COOK ON LOW FOR 8 HRS. BEFORE SERVING, STIR IN PARSLEY AND HOT SAUCE