Barley is a wonderful addition to soups, and creates a really great texture. But regular barley takes approximately three lifetimes to cook. Substituting pearl barley speeds up the process considerably. And it’s just as tasty.

Recipe serves 6.

Crock Pot Chicken Soup with Barley and Carrots

Ingredients:

1/2 lb. pearl barley
1 small stewing chicken, in pieces
2 carrots, sliced thick
2 stalks celery, sliced
1/2 C. chopped onion
1-2 cloves garlic, minced
1 tsp. dried sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
Salt, to taste
2 tbsp. fresh Italian parsley, chopped
Chicken broth, as needed

Instructions: 1. Place the barley and chicken pieces into the crock pot.

2. Sprinkle carrots, celery, onion, and garlic over the chicken. Sprinkle with parsley, rosemary, thyme, sage, and pepper.

3. Cover just over the top of the ingredients with chicken broth.

4. Cover and cook on low heat 5 hours.

5. Remove chicken and shred the chicken meat from the bones.

6. Return to the chicken meat to the crock pot.

7. Cover and cook on low for 1 hour more, or until the barley is tender.

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