Coming home to a slow-cooker dinner makes me so excited and happy, that it completely washes away my workday exhaustion. Opening the door to warm, delicious aromas reminds me of coming home to family dinner when I was a kid. Thank you Slow Cooker!!
This soup is a great way to use up turkey left-overs for a weeknight dinner. Its thick and savory, almost like a stew. The pearl barley makes it creamy, luxurious and satisfying.
Here's what you'll need:
- carrots, 3-4 chopped
- celery, 2-3 stalks, chopped
- onion, large, chopped
- turkey, 3 cups, cooked and chopped (or chicken)
- chicken broth, low -sodium 48 oz. carton
- barley, 1 cup uncooked
- sage leaves, 1 tbsp. chopped, plus more for garnish
- salt & pepper
Here's what you'll do:
Add chopped vegetables to the slow cooker pot.
Add the turkey and barley, season.
Chicken broth and water until all is covered with liquid.
Add your chopped sage, cover and set on low heat for 8 hours.
To serve, stir, ladle into bowls. Top with a bit of fresh sage and enjoy.
xo & a pinch