Chicken & Barley soup

This is part of a Sunday cook-a-thon where I prep and freeze multiple dishes for use over the next couple weeks.  I'll post both regular and freezer instructions.

2-3 chicken breasts, cubed
1 1/2 tsp vegetable oil
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 1/4 C (10 oz) chicken broth
3 C. water
2 stalks celery, chopped
3 carrots, chopped
1/2 C. pearl barley
Optional:  1/4 C. green onion, chopped
                1 T. dry parsley
                4 medium potatoes, peeled & cubed

(c) Keytee2 2012

1. In skillet, over medium heat, saute chicken in oil until white (about 5 minutes).  Stir in salt, pepper, and garlic powder.  Place seasoned meat in crock pot.

2.  Add broth, water, celery, carrots, and barley (and any other optional ingredients). Cover and cook on low 6-8 hours or until vegetables and barley are soft.


Alternately you can dump it all in a soup pot and let it simmer, covered, on the stove for a few hours  1/2 hour - 45 minutes.

For freezer:  I put all the veggies, barley, chicken and seasonings in a freezer ziplock bag and toss in the freezer.  Then just remove it, dump it in a pot (whether on the stove or crock pot) and add the liquids!