Slow cooker chicken, porcini & barley soup

  • 6 hrs 30 mins cooking
  • Serves 4
  • Print


Slow cooker chicken, porcini & barley soup
  • 20 gram dried porcini mushrooms
  • 1 cup (250ml) boiling water
  • 2 chicken marylands (700g)
  • 1 brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 1 litre (4 cups) chicken stock
  • 1/2 cup (100g) pearl barley
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 parsnip (250g), chopped finely
  • 1 kumara (250g), chopped finely
  • 2 stalks celery (300g), trimmed, chopped finely
  • 250 gram swiss brown mushrooms, quartered
  • salt and pepper, to taste
  • 1/2 cup finely chopped fresh flat-leaf parsley


Slow cooker chicken, porcini & barley soup
  • 1
    Place porcini mushrooms in a small heatproof bowl with the water; stand 15 minutes or until softened. Drain, reserve porcini and the soaking liquid.
  • 2
    Meanwhile, discard as much skin as possible from the chicken. Place chicken, onion, garlic, stock, barley, rosemary, thyme, parsnip, kumara, celery, swiss brown and porcini mushrooms and reserved soaking liquid into a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 6 hours.
  • 3
    Remove chicken from cooker. When cool enough to handle, remove meat from bone; shred coarsely. Discard bones. Return meat to cooker; season to taste. Serve topped with parsley.

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