Chicken, Vegetable & Barley Soup


3 Skinless Boneless Chicken Thighs
2 Onions, sliced
4 stalks of celery (don’t include leaves)
1 large carrot
1 c each Frozen Peas and Corn
1/2c Barley
1 – 2 sprigs thyme, marjoram or oregano
3 c Salt reduced Chicken Stock
3 c Water
1 Courgette, sliced
4 thick grainy bread
Grated Hard Cheese to serve

1 Turn slow cooker on to low. Slice Chicken Thighs and place at base of slow cooker
2 Cover w/onions, celery, carrot, peas, corn, barley and fresh herbs. Pour in Stock and water and cover with lid.
3 Cook 5 – 6 hours. Stir once and add courgette 30 minutes before serving.
4 To serve, place a bread slice in the base of each serving bowl and drizzle with a little olive oil. Ladle soup and sprinkly with grated cheese. Serve sprinkled w/extra fresh thyme or parsley if you prefer.

Speak Your Mind