Lemon Chicken Crockpot soup
Chicken soup with hearty barley, lots of veggies, and a good dose of lemon and parsley. It is the most delicious comfort food!
Equipment
- Crock pot
Ingredients
- ¾ cup Carrots Finely Chopped
- ¾ cup Celery Finely Chopped
- ¾ cup Onion Finely Chopped
- 1 clove Garlic
- 1 lb. chicken (boneless) preferred
- 1 tbsp. oregano
- 1½ tsp salt (or to taste)
- 1 tsp pepper
- 3 tbsp. Cornstarch
- 6 cups Chicken Broth
- 1 cube chicken bouillon
- ¼ cup fresh parsley
- ½ cup Lemon juice (or to taste)
- 1 cup Barley
Instructions
- Turn your crock pot on high and place all the ingredients (except bouillon, cornstarch, parsley, and lemon juice) into the crock pot with the chicken on the top veggies on the bottom grains in the middle.
- In a separate bowl add the bouillon and about ⅔ cup of water and microwave for a minute.
- Take the bouillon and water out and break up the bouillon the best you can until it is lump free.
- Mix the cornstarch into the bouillon water with a fork or whisk, until it is lump free, then add it to the crockpot.
- Cook on high in your crock pot for 5-8 hours
- After 5-8 hours use a spoon to remove the chicken, shred it with a fork.
- Place shredded chicken back into the crockpot and stir to blend all the ingredients.
- Pour the lemon juice into the crockpot, and taste to make sure that it has enough lemon, salt and pepper for your liking.
- Spoon into bowls, and garnish with fresh parsley and a lemon wedge.
Notes
Delicious when served with toasted bread.
This dish is even better the next day if you would like to make it ahead of time.