Well, like I said in my previous post, the next couple of weeks will be chock full of freezer/pantry-cleaning meals. Since the weather here sucks right now (snow in April?!) I figured soup would be a good option. I decided to make my chicken broth in my crockpot. I love doing this because it’s just so easy.
From-the-freezer-meal-of-the-day brought to you by:
~ 2 chicken breasts
~ 2 chicken thighs
~ frozen mixed vegetables
Chicken vegetable barley soup
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
8 cups chicken broth or stock
2-3 cups cooked, shredded/chopped chicken
1 bay leaf
1 tsp. thyme
1/2 tsp. marjoram
1 tablespoon dried parsley
salt and pepper to taste
1/2 cup barley
1.5 cup frozen mixed vegetables
Melt butter in large stockpot. Add onion and cook until translucent. Stir in garlic and cook an additional minute.
Pour in chicken broth and add all remaining ingredients except the barley and frozen vegetables. Bring to a boil, then simmer, covered for 20-30 minutes. Season to taste.
Add barley and continue to simmer an additional 40-50 minutes.
Stir in vegetables and simmer until cooked, about 5-10 minutes.
This would have been better if started with the traditional miripoix, so I would go that route the next time, but it was great for using up those frozen veggies.
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