I was looking for a recipe that would use up some of the leftover food I had on hand and I found this recipe on Iowa Girl Eats. Super simple to make in the crock pot and really healthy and yummy. I used a rotisserie chicken cut into small pieces and didn't bother with the last step of taking out the chicken and shredding. The next day my soup was more gelatinous and goulash-y but it was still really delicious!
Prep time: 20 minutes
Cook time: 5-6 hours
Serves: 6
INGREDIENTS:
48oz chicken broth
2 garlic cloves, minced
2 tsp Italian seasoning
1-1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 small chicken breasts (about 12 oz)
3/4 cup regular barley (not quick-cooking)
1 onion, chopped
4 cups chopped kale
1 large sweet potato, peeled and cut into 1/2'' cubes
1 large regular potato, peeled and cut into 1/2'' cubes
3 carrots, peeled and sliced
DIRECTIONS:
Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine. Layer in chicken, barley, onions, kale, potatoes, and carrots. Do not stir. Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.
Remove bay leaves then discard. Remove chicken breasts, shred, then return to the soup and stir to combine. Sprinkle with Parmesan cheese and serve with bread.
This is a great slow cooker recipe, especially since there is minimal prep. I adapted this recipe from All Recipes, but chose to add less bacon because it make the soup way too salty to add as much as the recipe called for. Normally I'm all for bacon, but it really was too much. The dry ranch mix gives this soup an extra kick! It's a very hearty soup, perfect with some crusty bread.
Prep time: 15 mins
Cook time: 7 hrs 15 mins
Serves: 4
INGREDIENTS:
10 red potatoes, cut into cubes
3 tbsp all-purpose flour
1/4 cup real bacon bits
1 small red onion, chopped
1 clove garlic, minced
2 tbsp chicken bouillon granules
1 tbsp ranch dressing mix
2 tsp dried parsley
1 tsp seasoned salt
1/2 tsp ground black pepper
3 cups water
1 cup half-and-half
1/2 cup shredded Cheddar cheese
1/4 cup chopped green onion
DIRECTIONS:
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dress mix, parsley, seasoned salt, and black pepper over the potatoes.
Pour water into the slow cooker. Cook on low 7 to 9 hours. Pour half-and-half into the soup; cook another 15 minutes. Garnish with Cheddar cheese and green onions to serve.
