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Crockpot Chicken and Barley Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 42 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Final Touches: Discard the bay leaf. Taste the soup and adjust seasoning with additional salt or pepper if desired, ensuring a balanced flavor.
  5. 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.