Makes:
4 - 6 servings
Utensil:
Saladmaster Food Processor
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Karen Petersen
Contributing Recipe Editor
Ingredients
1
tablespoon
tomato paste
(16
g)
1
clove
garlic, shredded, use Cone #1
1
teaspoon
dried basil
(1
g)
4
celery ribs, strung, use Cone #2
2
large carrots, strung, use Cone #2
1
cup
onion, strung, use Cone #2
(160
g)
1
cup
pearly barley
(200
g)
2
boneless, skinless chicken breasts, approximately 1 1⁄4 pounds
(567
g)
6
cups
chicken broth
(1.4
L)
14
ounces
diced tomatoes with juice
(397
g)
3⁄4
teaspoon
salt
(5
g)
1⁄4
teaspoon
black pepper
(1
g)
1
bay leaf
Directions:
- Place tomato paste, garlic, basil, celery, carrots and onions into MP5. Place temperature probe to 250°F/120°C. Let cook for approximately 5 minutes, stirring frequently. Turn MP5 temperature probe to 180°F/80°C.
- Add the barley, chicken, chicken broth, tomatoes, salt, pepper, and bay leaf into MP5. Stir to blend and cover. Cook for 4 - 6 hours, until barley and chicken are cooked through.
- Remove bay leaf and place chicken on cutting board and shred by using 2 forks. Place shredded chicken back into MP5 and stir to blend.
- Season to taste with extra salt, pepper and basil, if needed. Ladle into serving bowls and serve.
Directions
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