Saturday, June 29, 2013

Crock Pot Chicken Soup

3 LB whole Chicken or 6 or more large chicken thighs.

4 carrots diced small 1/4"

1 Lg Onion diced small 1/4"

2 stalks celery, diced small  1/4"

2 Cups Peas


1/2 heaping cup pearl Barley

10 Cups water

1 tsp salt

1 tsp Essence of Emeril.

Throw all ingredients except the frozen peas. Let cook on high for 4 hours. Remove chicken and de-bone after it cools. Cut in bite sized pieces and add to crock pot with the 2 cups of peas. Let cook another hour then serve. This freezes well.
NOTE: Add any other veggie you like. I often add 2 LB of mixed vegetables for a more filing soup.