If you’re craving a heartwarming, wholesome meal that feels like a cozy hug in a bowl, then you are going to adore this Crockpot Chicken and Barley Soup Recipe. It’s the perfect blend of tender chicken, chewy pearl barley, and vibrant vegetables, slow-cooked to meld all those flavors into a rich and comforting broth. Every spoonful delivers a little bit of everything – protein, fiber, and satisfying, savory goodness. Whether you’re winding down after a busy day or looking for a meal to share with loved ones, this soup hits the spot every single time.
Ingredients You’ll Need
The beauty of this Crockpot Chicken and Barley Soup Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role in building layers of flavor and adding a variety of textures and colors to your soup. From the wholesome barley to the fresh herbs, these basics come together with ease and delicious results.
- 1 ½ pounds boneless, skinless chicken breasts or thighs: Tender and lean protein that forms the base of the soup.
- ¾ cup pearl barley (rinsed): Adds a delightful chewiness and boosts fiber content.
- 4 cups low-sodium chicken broth: Provides a savory, rich foundation without overpowering saltiness.
- 2 cups water: Balances the broth for just the right soup consistency.
- 3 carrots (sliced): Naturally sweet and colorful, they brighten the bowl.
- 2 celery stalks (sliced): Crunchy and aromatic, giving a classic soup flavor.
- 1 small onion (diced): Adds subtle sweetness and depth.
- 3 cloves garlic (minced): Brings warmth and a gentle kick.
- 1 teaspoon dried thyme: Earthy herb that pairs beautifully with chicken.
- ½ teaspoon dried rosemary: Offers a hint of piney brightness to enhance aromatic layers.
- 1 bay leaf: Infuses a subtle complexity as the soup simmers.
- 1 teaspoon salt: Essential for seasoning; adjust to taste.
- ½ teaspoon black pepper: Adds mild heat and depth.
- 2 tablespoons chopped fresh parsley (optional): Freshness and a pop of color to finish the dish.
How to Make Crockpot Chicken and Barley Soup Recipe
Step 1: Combine All Ingredients in the Slow Cooker
Start by tossing your chicken, rinsed pearl barley, broth, water, and all those lovely veggies and herbs into the crockpot. Give everything a gentle stir to make sure the ingredients are nicely distributed. This step sets the stage for all those wonderful flavors to intermingle over the long, slow cooking process.
Step 2: Slow Cook to Perfection
Cover your slow cooker and let the magic happen. Cook the soup on low for 6 to 7 hours or, if you’re short on time, high for 3 to 4 hours. When done, the chicken should be tender and cooked through, and the barley with a perfect, tender chew.
Step 3: Shred Chicken and Return to Soup
Carefully remove the chicken from the pot and shred it with two forks—it practically falls apart at this point. Stir the shredded chicken back into the soup, mixing to distribute all that protein goodness throughout the hearty broth.
Step 4: Final Seasoning and Serving Prep
Don’t forget to fish out and discard the bay leaf. Give your soup a final taste and tweak the seasoning with salt or pepper as desired. Now your Crockpot Chicken and Barley Soup Recipe is ready to be enjoyed!
How to Serve Crockpot Chicken and Barley Soup Recipe
Garnishes
Freshly chopped parsley is a fantastic garnish that adds a burst of color and a refreshing herbal note to the soup. Some folks also love a squeeze of lemon juice right before eating to brighten the stew’s deep flavors.
Side Dishes
To round out your meal, consider serving this soup with crusty bread for dipping, a light mixed green salad, or even some roasted vegetables. These sides keep the meal balanced and fulfilling.
Creative Ways to Present
For a charming presentation, ladle the soup into rustic bowls and top with a sprinkle of parmesan cheese or a drizzle of good-quality olive oil. If serving for guests, set out small bowls of add-ons like chili flakes or extra herbs so everyone can personalize their own bowl.
Make Ahead and Storage
Storing Leftovers
This Crockpot Chicken and Barley Soup Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve freshness and flavor.
Freezing
Good news if you want to meal prep: this soup freezes wonderfully. Portion it into freezer-safe containers and it can last up to three months. Just thaw overnight in the fridge before reheating.
Reheating
When reheating, do so gently on the stove over medium-low heat, stirring occasionally, until the soup is warmed through. This helps maintain that perfect texture without overcooking the barley or drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts in this soup?
Absolutely! Chicken thighs add extra juiciness and flavor, making your Crockpot Chicken and Barley Soup Recipe even richer and more tender.
Is pearl barley the only grain that works for this recipe?
Pearl barley is ideal because it holds its shape without getting mushy, but you can experiment with other grains like farro or brown rice, adjusting cooking times as needed.
How can I make the soup thicker?
If you prefer a heartier texture, scoop out a few tablespoons of cooked barley and mash it before stirring it back in, or add a bit less water to concentrate the broth.
Can this soup be made in advance and refrigerated?
Yes! It actually tastes better the next day once the flavors have melded. Just reheat gently and add fresh parsley before serving.
What if I don’t have a slow cooker?
You can make this on the stovetop by simmering everything in a large pot for about 1 to 1 ½ hours until the chicken and barley are tender. Just keep an eye on the liquid levels.
Final Thoughts
If you’re looking for a dish that’s comforting, nutritious, and effortlessly delicious, this Crockpot Chicken and Barley Soup Recipe is the answer. It’s a go-to meal that makes the house smell like love and care, and it’s easy enough to fit into any busy schedule. Trust me, once you try it, it will become one of your fallbacks on chilly days, family dinners, or anytime you want a bowl of genuine comfort.
Print
Crockpot Chicken and Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This hearty Crockpot Chicken and Barley Soup is a comforting and nutritious meal perfect for any day. Made with tender chicken breasts or thighs, wholesome pearl barley, fresh vegetables, and fragrant herbs, it simmers slowly to deliver rich flavors and satisfying textures. Ideal for meal prep, this soup is easy to make in the slow cooker and can be enjoyed fresh or frozen for later.
Ingredients
Soup Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- ¾ cup pearl barley (rinsed)
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 carrots (sliced)
- 2 celery stalks (sliced)
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Combine Ingredients: Add chicken, barley, chicken broth, water, sliced carrots, celery, diced onion, minced garlic, dried thyme, dried rosemary, bay leaf, salt, and black pepper into the slow cooker. Stir everything together to evenly distribute the ingredients.
- Cook the Soup: Cover the slow cooker and set it to cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Cook until the chicken is fully cooked through and the barley has become tender.
- Shred Chicken: Remove the chicken pieces from the slow cooker and use two forks to shred the meat finely. Return the shredded chicken to the slow cooker and stir well to combine with the soup.
- Final Touches: Discard the bay leaf. Taste the soup and adjust seasoning with additional salt or pepper if desired, ensuring a balanced flavor.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley if preferred for a pop of color and fresh herb aroma.
Notes
- For added depth of flavor, try using a combination of chicken broth and vegetable broth.
- This soup keeps well in the refrigerator for up to 4 days, making it an excellent option for meal prep.
- You can freeze leftovers to enjoy later; simply thaw and reheat gently on the stove or microwave.
