Description
This Crockpot Chicken and Barley Soup is the ultimate comfort food in a bowl, combining tender chicken, hearty pearl barley, and fresh vegetables simmered slowly to develop rich flavors. Ideal for busy days, this easy-to-make slow cooker recipe delivers a nutritious and warming meal perfect for any season.
Ingredients
Scale
Protein
- 1 ½ lbs boneless, skinless chicken breasts or thighs
Grains
- ¾ cup pearl barley, rinsed
Liquids
- 4 cups low-sodium chicken broth
- 2 cups water
Vegetables & Aromatics
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
Herbs & Seasonings
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried rosemary
- 1 bay leaf
- 1 tsp salt
- ½ tsp black pepper
Optional
- 1 tbsp olive oil (optional for sautéing vegetables)
- Fresh parsley for garnish
Instructions
- Prepare the Ingredients: Gather all ingredients. Optionally, to deepen flavor, heat olive oil in a skillet and sauté the onions, garlic, carrots, and celery until softened and fragrant, about 5 minutes.
- Combine in Crockpot: Add the chicken, rinsed pearl barley, chicken broth, water, sautéed (or raw) vegetables, dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper to the crockpot. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and the barley is fully cooked and soft.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the soup, stirring well to distribute.
- Final Touches: Discard the bay leaf and adjust seasoning to taste by adding more salt or pepper if desired. Garnish the soup with freshly chopped parsley before serving.
Notes
- Sautéing the vegetables before adding to the crockpot enhances the flavor significantly but is optional.
- This soup keeps well refrigerated for up to 4 days, making it perfect for meal prep.
- It freezes beautifully for up to 3 months; thaw overnight in the refrigerator before reheating.
- Use low-sodium broth to better control the saltiness of the soup.
