Healthy Options, Soup
April 24, 2015
6 hrs 15 mins
2 pounds chicken (any cuts you like, I used thighs)
1 pound baby carrots
4-5 stalks of celery (chopped)
6 cups chopped kale
1 cup barley
10 cups of water
5 bouillon cubes
10 cups of water (or you can substitute 10 cups of chicken broth instead of water and bouillon)
salt and pepper (to taste)
1Add chicken, carrots, celery, kale, water, bouillon, salt and pepper into crock pot and cook on low for 6 hours.
23 hours before serving add barley.
310 minutes before serving remove chicken, take off skin and bones, shred chicken and add it back to the pot.
4Also add freshly copped parsley and adjust for salt and pepper as needed.
Submitted by Hristina Nedelkovska
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