Name: Chicken, Vegetable & Barley Broth
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Serves 4
Ingredients: 350 g/12 oz mixed root vegetables, such as carrot, celeriac, parsnip, swede and turnip, diced; 2 chicken quarters, skin removed; 2 tbsp pot barley; salt and freshly ground black pepper; 2 bay leaves, tied together with 1 small bunch of parsley sprigs with crushed stalks; 1 l/35 fl oz/4 cups Chicken Stock or ready-made stock, boiling, plus extra if needed; snipped chives or chopped parsley leaves, to serve; 1 leek, halved lengthways, thinly sliced and rinsed; 1 celery stick, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

350 g/12 oz mixed root vegetables, such as carrot, celeriac, parsnip, swede and turnip, diced

Soup

Method

Put the root vegetables, celery, leek and herb bundle in the slow cooker. Add the chicken quarters and barley, tucking the barley down between the chicken pieces. Pour over the stock, adding extra to cover the barley, if necessary, and season with salt and pepper.

Cover the cooker with the lid. Cook on HIGH for 2 hours until the juices from the chicken run clear when the thickest part o