Today was a good day. I'm sitting at my computer, sipping raspberry herbal tea, smelling the wonderful soup I have simmering in the crock pot, and I can't help but think that today was a very good day. Honey got off work early and we were able to spend a couple hours just hanging out an watching silly cartoons. I got half-way done with the wall hanging I need to finish before Christmas for my MIL. I have my favorite soup in the crock pot. Honey cooked a wonderful dinner/mini-feast for us to share and then we performed our Yule ritual. As I said, A very good day.
(What I've accomplished so far on my MIL's wall hanging. I still need to put bias tape around the edges and get some brick red thread as the red parts are the only ones I still need to stich around)
My Favorite Chicken Barley Soup
(What I've accomplished so far on my MIL's wall hanging. I still need to put bias tape around the edges and get some brick red thread as the red parts are the only ones I still need to stich around)
My Favorite Chicken Barley Soup
(a big batch for putting up in the freezer)
Needed-
- 5qt Crock Pot
- 4 large Chicken Breast Halves (boneless, skinless)
- 4 cans chicken broth
- 2 C Water
- 2/3 C pearl barley
- 1 Large Onion (chopped)
- 2 garlic cloves minced (more if you like garlic)
- 4 large carrots (grated or shredded)
- 4 large celery stalks (chopped)
- 1/2 C chopped fresh parsley leaves
- 1 tsp dried thyme leaves
- 1/4 tsp ground celery seeds
- 2 large bay leaves
- 1/2 tsp black pepper
- salt to taste (optional)
combine all ingredients (except salt) in slow cooker. Cover and cook on high for 1 hr. Change to low and cook an additional 7-8 hrs.
Remove chicken breasts. When cool enough to handle cut into bite size pieces (usually they are soft enough for me to shred them with a fork). Return chicken to crock pot and cook an additional 20 min on high. Add salt if desired.
I always eat one bowl of soup to celebrate the completion of the batch and then divide the rest into freezer safe individual portion bowls. Let the soup cool in the fridge and then freeze. If you keep it in the fridge it only lasts 3-4 days but in the freezer it can last for months (but I like it so much it usually doesn't).
(My batch of soup all ready to go in the fridge and then the freezer)
Needed-
- 5qt Crock Pot
- 4 large Chicken Breast Halves (boneless, skinless)
- 4 cans chicken broth
- 2 C Water
- 2/3 C pearl barley
- 1 Large Onion (chopped)
- 2 garlic cloves minced (more if you like garlic)
- 4 large carrots (grated or shredded)
- 4 large celery stalks (chopped)
- 1/2 C chopped fresh parsley leaves
- 1 tsp dried thyme leaves
- 1/4 tsp ground celery seeds
- 2 large bay leaves
- 1/2 tsp black pepper
- salt to taste (optional)
combine all ingredients (except salt) in slow cooker. Cover and cook on high for 1 hr. Change to low and cook an additional 7-8 hrs.
Remove chicken breasts. When cool enough to handle cut into bite size pieces (usually they are soft enough for me to shred them with a fork). Return chicken to crock pot and cook an additional 20 min on high. Add salt if desired.
I always eat one bowl of soup to celebrate the completion of the batch and then divide the rest into freezer safe individual portion bowls. Let the soup cool in the fridge and then freeze. If you keep it in the fridge it only lasts 3-4 days but in the freezer it can last for months (but I like it so much it usually doesn't).
(My batch of soup all ready to go in the fridge and then the freezer)
That recipe sounds fantastic and the wall hanging is beautiful! I'm sure your MIL will love it!!
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