Simple is good, especially when you can throw all the ingredients for a comforting chicken soup into a slow cooker, cut up the chicken and transfer the soup to glass containers – you can even take some with you for lunch. Pearl barley is rich in beta-glucansa special type of starch that helps lower cholesterol, and this has also been shown to be the case with barley provide a feeling of fullness.
Active time: 20 minutes Total time: 5 hours, 20 minutes
Chicken and barley soup from the slow cooker
Ingredients
- 4 cups (960 g) low-sodium chicken stock
- 1 large onion, chopped
- 1 large carrot, chopped
- ¼ cup (50 g) pearl barley, dried
- 1 tbsp fresh rosemary
- 1 bay leaf
- 450 g chicken fillet, raw
- ¼ cup (15 g) Italian parsley, chopped
- ½ lemon, squeezed
Directions
Place the stock, onion, carrot, barley, rosemary and bay leaf in a large slow cooker and stir to combine. Place the chicken fillet on top and cover the pan tightly. Cook on high for 2-3 hours or on low for 4-5 hours, or until the chicken shreds easily and reaches an internal temperature of 165 degrees F.
Uncover it and use tongs to transfer the chicken to a plate. Let cool slightly and then use two forks to pull the meat apart. Return the chicken to the pan and add the parsley and juice of half a lemon, stir and serve.
Servings: 4 | Serving size: 1 1/2 cup
Nutrition (per serving): Calories: 250; Total fat: 5 g; Saturated fat: 1 g; Monounsaturated fat: 2 g; Cholesterol: 83 mg; Sodium: 139 mg; Carbohydrates: 20 g; Dietary fiber: 3 g; Sugar: 3g; Protein: 32 g
The mail Chicken and barley soup from the slow cooker appeared first on MyFitnessPal Blog.