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Makes 4 servings

Macros: 334 cal, fat 3g, carbs 30g, protein 41g, fibre 5g


1 teaspoon olive oil

3/4 cup chopped carrots

3/4 cup chopped onions

1/2 cup chopped celery

1 tbsp minced garlic

14 oz leftover slow cooker chicken, shredded or cut

5 cups reduced sodium chicken broth

1/4 cup chopped parsley

2 bay leaves

1/2 cup dry pearl barley or quinoa

fresh ground black pepper, to taste


Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and over. Simmer covered over low heat until the vegetables are tender. Add the barley or quinoa then adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked. Discard the bay leaves and serve.







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