Chicken, Barley, and Butternut Squash Soup
2 teaspoons canola oil
1 cup onion chopped
2 teaspoons garlic minced
8 oz cremini mushrooms thickly sliced
1 cup barley
3 cups lower-sodium chicken stock
2 cups water
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon pepper
2 cups butternut squashed chopped and peeled
3 cups cooked chicken shredded
parsley fresh, chopped, for garnish
In a skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring frequently, for 5 minutes, or until lightly browned.
Transfer mixture to a 4-quart slow cooker. Add mushrooms, barley, stock, water, tomato paste, salt, and pepper.
Cover and cook on LOW for 3 hours.
Stir in butternut squash and chicken and cook for 30 minutes, or until squash is tender.
Garnish with parsley.