Slow Cooker Chicken and Barley Soup - 250 Calories, 32g Protein - Serves 4
Simple is good, especially when you can put all the ingredients for a comforting chicken soup in a slow cooker, 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 a feeling of fullness.
Active time: 20 minutes Total time: 5 hours, 20 minutes
Slow Cooker Chicken and Barley Soup
Ingredients
- 4 cups (960g) low-sodium chicken broth
- 1 large onion, chopped
- 1 large carrot, chopped
- ¼ cup (50g) pearled barley, dry
- 1 tbsp fresh rosemary
- 1 bay leaf
- 1 lb (450g) chicken breast, raw
- ¼ cup (15g) Italian parsley, chopped
- ½ lemon, juiced
Directions
Place the stock, onion, carrot, barley, rosemary and bay leaf in a large slow cooker, stir to combine. Place the chicken breast on top and cover the pot tightly. Cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is easily shredded and reaches an internal temperature of 165 degrees F.
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 and juice form ½ a lemon, stir and serve.
Serves: 4 | Serving Size: 1 1/2 cup
Nutrition (per serving): Calories: 250; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 139mg; Carbohydrate: 20g; Dietary Fiber: 3g; Sugar: 3g; Protein: 32g
This recipe can be found in our recipes section of our blog.
Spoiler Warning
The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.
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