Chicken Soup with Barley
Serving Size / Yield
6 servings
Ingredients
- 1 1/2 to 2 lbs. boneless, skinless chicken thighs
- one 16-oz. pkg. frozen vegetables
- one 1/3-oz. envelope dry vegetable soup mix
- 1 1/4 C. pearl barley
- two 14-oz. cans chicken broth
- 1 tsp. white pepper
- 1 tsp. salt
Directions
In a large slow cooker sprayed with vegetable cooking spray, combine all ingredients and 4 cups water. Cover and cook on low for 5-6 hours or on high for 3 hours.
