Crockpot Chicken and Barley Soup Recipe
A hearty and comforting Crockpot Chicken and Barley Soup featuring tender chicken, wholesome pearl barley, and a medley of vegetables simmered with herbs for a nourishing meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3.5 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Proteins
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
Broth & Grains
- 6 cups chicken broth
- 3/4 cup pearl barley, rinsed
Vegetables
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 garlic cloves, minced
Herbs & Spices
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish (Optional)
- 1/4 cup fresh parsley, chopped
Instructions
- Layer the Ingredients: Add chicken, chicken broth, pearl barley, diced carrots, celery, onion, minced garlic, dried thyme, dried parsley, bay leaf, salt, and black pepper to the crockpot. Stir gently to combine everything evenly.
- Cook the Soup: Cover the crockpot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, until the chicken is tender and the barley is fully cooked and soft.
- Shred the Chicken: Carefully remove the chicken from the crockpot. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back into the soup and stir well.
- Check Seasoning: Taste the soup and adjust the seasoning as needed, adding extra salt or black pepper to suit your preferences.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley if desired, and serve warm for a comforting and wholesome meal.
Notes
- Use boneless, skinless chicken thighs for richer flavor and juiciness, or breasts for leaner soup.
- Rinsing barley helps remove excess starch and ensures a cleaner broth.
- If the soup is too thick after cooking, add extra chicken broth or water to reach desired consistency.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a gluten-free option, substitute pearl barley with certified gluten-free grains like quinoa or rice.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
Keywords: Crockpot chicken soup, barley soup, slow cooker soup, healthy chicken recipe, comforting winter meal
Find it online: https://mixitwitjoe.com/crockpot-chicken-and-barley-soup-recipe/
