Chicken Provencal Soup

1. In a large Dutch oven or stock pot (4-quart minimum), heat Pasolivo Lemon Olive Oil over medium-high. Sauté onion, celery, and carrots with Pasolivo Pacific Blue Kosher Sea Salt and Herbes de Provence for 4–7 minutes, stirring to prevent burning. Allow vegetables to caramelize slightly.
   
   
2. Lower heat to medium-low and add the remaining ingredients, reserving 3 tablespoons of Lemon Olive Oil and the chopped parsley. Stir well and bring to a simmer.
   
   
3. Once simmering, reduce heat and cook until barley or brown rice is tender, about 40 minutes.
   
   
4. If serving immediately, finish with the reserved Lemon Olive Oil and chopped parsley.
   
   
5. For later use, cool completely before refrigerating or freezing. Reheat when ready to serve, and finish with the reserved Lemon Olive Oil and parsley.
   

Slow Cooker Option

1. Add all ingredients, except 3 tablespoons of Pasolivo Lemon Olive Oil and chopped parsley, to the slow cooker.
   
   
2. Cover and cook on high for 3–4 hours or low for 6–8 hours, until the chicken and rice/barley are fully cooked.
   
   
3. If serving immediately, finish with the reserved Lemon Olive Oil and chopped parsley.
   
   
4. For later use, cool completely before refrigerating or freezing. Reheat when ready, then finish with the reserved Lemon Olive Oil and parsley.