Simple is good, especially when you can put all the ingredients for a comforting chicken soup in a slow cooker and go to bed. In the morning, shred the chicken and transfer the soup to glass containers — you can even pack some for lunch. Pearled barley is rich in beta-glucans, a special kind of starch that helps reduce cholesterol, and barley has been shown to provide satiety and a feeling of fullness.
Active time: 20 minutes Total time: 5 hours, 20 minutes
Slow Cooker Chicken and Barley Soup
Ingredients
- 4 cups (720ml) low-sodium chicken broth
- 1 large onion, chopped
- 1 large carrot, chopped
- 1/4 cup (52g) pearled barley
- 1/2 large lemon
- 1 tablespoon fresh rosemary
- 1 bay leaf
- 1 pound (450g) chicken breast
- 1/4 cup (16g) Italian parsley, chopped
Directions
Place the stock, onion, carrot, barley, lemon half, rosemary and bay leaf in a large slow cooker, stir to mix. Place the chicken breast on top and cover the pot tightly. Cook on high for 5 hours or low for 7 hours.
Uncover, then use tongs to place the chicken on a plate. Let cool slightly, then use two forks to shred the meat. Return the chicken to the pot and add the parsley, stir and serve.
Serves: 4 | Serving Size: 1 3/4 cup
Nutrition (per serving): Calories: 235; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 66mg; Sodium: 238mg; Carbohydrate: 12g; Dietary Fiber: 3g; Sugar: 3g; Protein: 51g
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
