If you are looking for a comforting, hearty, and nourishing dish to warm up your soul, this Crockpot Chicken and Barley Soup Recipe is a treasure you’ll want to keep close. Imagine tender chicken, chewy pearl barley, and a melange of fresh vegetables mingling in a savory broth that develops deep flavors as it simmers slowly in your crockpot. It’s a perfect blend of satisfying texture and wholesome goodness that makes it a go-to meal for chilly days, busy weeknights, or whenever you crave a bowl of cozy nutrition.
Ingredients You’ll Need
What I love about this recipe is how straightforward the ingredients list is—each one plays a crucial role in creating layers of flavor, delightful texture, and vibrant color that will make your Crockpot Chicken and Barley Soup Recipe truly special.
- 1 pound boneless, skinless chicken breasts or thighs: The protein star that becomes tender and juicy as it cooks low and slow.
- 3/4 cup pearl barley (rinsed): Adds a pleasant chew and hearty fiber to make the soup filling and wholesome.
- 4 cups low-sodium chicken broth: The flavorful liquid base that brings richness without overpowering the soup.
- 2 cups water: Balances the broth, keeping the soup light and perfect for all tastes.
- 3 carrots (peeled and chopped): For sweetness, color, and a tender bite that brightens every spoonful.
- 2 celery stalks (chopped): Offers a subtle freshness and crunch that contrasts beautifully with the barley.
- 1 small onion (diced): Builds a savory aromatic foundation to enhance all other flavors.
- 3 garlic cloves (minced): A punch of warm, fragrant depth that perfumes the soup wonderfully.
- 1 teaspoon dried thyme: brings earthiness and herbaceous notes that marry well with chicken.
- 1/2 teaspoon dried rosemary: Adds a woodsy, slightly piney edge for complexity.
- 1 bay leaf: Slowly releases subtle aromatics that elevate the broth’s flavor.
- 1 teaspoon salt: Essential for balancing and amplifying all the natural tastes.
- 1/2 teaspoon black pepper: Provides just the right amount of gentle heat and spice.
- 1 tablespoon lemon juice (optional): A splash added at the end to brighten the flavors with a fresh tang.
- Chopped fresh parsley for garnish: A vibrant, herbaceous topping that adds color and a pleasant finish.
How to Make Crockpot Chicken and Barley Soup Recipe
Step 1: Combine Ingredients in the Crockpot
Simply add the chicken, rinsed barley, broth, water, chopped carrots, celery, diced onion, minced garlic, thyme, rosemary, bay leaf, salt, and pepper into your crockpot. Give everything a gentle stir to mix the flavors evenly. This easy first step sets the stage for a deeply flavorful soup that develops with time, requiring no fuss or constant checking.
Step 2: Slow Cook to Perfection
Cover the crockpot and cook on low for 7 to 8 hours or on high for about 3 to 4 hours. During this time, magic happens as the chicken gets meltingly tender, the barley softens to a perfect chew, and the vegetables transform into sweet, tender bites. The slow cooking process allows all the herbs and ingredients to blend beautifully into a rich, harmonious broth.
Step 3: Shred the Chicken and Add Final Touches
When the cooking time is up, remove the chicken breasts or thighs carefully from the pot and shred them using two forks. Return the shredded chicken to the soup and stir in the optional lemon juice for a fresh lift. Taste and adjust seasoning if necessary, then fish out the bay leaf before serving. Each bowl is now ready to deliver heartwarming satisfaction!
How to Serve Crockpot Chicken and Barley Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley not only adds a burst of lively green color but also a subtle freshness that complements the rich and savory flavors of the soup perfectly. You can also consider a tiny drizzle of extra virgin olive oil or a pinch of cracked black pepper for a gourmet touch.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm dinner rolls, ideal for dipping into the hearty broth. A simple mixed green salad with a light vinaigrette also adds a refreshing contrast, balancing out the meal without overpowering your Crockpot Chicken and Barley Soup Recipe’s flavors.
Creative Ways to Present
For a fun serving idea, ladle the soup into hollowed-out rustic bread bowls for an edible presentation that makes any meal feel extra-special. Alternatively, serve it in elegant soup tureens at a cozy dinner party to show off this humble yet impressive dish. Adding a sprinkle of grated Parmesan on top can also add a savory, cheesy dimension.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken and Barley Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it perfect for enjoying the next day or two.
Freezing
If you want to save soup for longer, this dish freezes wonderfully. Portion it into freezer-safe containers and store for up to 3 months. Just be sure to leave some space at the top for expansion during freezing.
Reheating
When reheating, the soup may thicken because of the barley—simply stir in a splash of broth or water to return it to that perfect, cozy consistency. Reheat gently on the stove or in the microwave until piping hot and ready to warm your heart again.
FAQs
Can I use chicken thighs or breasts?
Absolutely! Both chicken breasts and thighs work wonderfully in this Crockpot Chicken and Barley Soup Recipe. Thighs offer a bit more richness and remain tender, while breasts are lean and light. Choose based on your preference or what you have on hand.
Do I need to rinse the barley?
Yes, rinsing pearl barley before adding it to the soup is recommended to remove any dust or debris and help the grains cook evenly for the best texture.
Can I make this soup on the stove instead of a crockpot?
You can, but it will require more active monitoring. Simmer everything on low heat for about an hour to an hour and a half until the chicken and barley are tender. The slow cooker gives you the advantage of set-it-and-forget-it ease with deep flavor development.
Is this soup freezer-friendly?
Definitely! The Crockpot Chicken and Barley Soup Recipe freezes very well and makes a fantastic make-ahead meal. Just defrost and reheat when you’re ready to enjoy.
Can I add other vegetables?
Yes! Feel free to add kale, spinach, peas, or green beans towards the end of cooking for extra nutrition and color. Just be mindful of their cooking times so they stay vibrant and delicious.
Final Thoughts
I sincerely hope you give this Crockpot Chicken and Barley Soup Recipe a try soon. It’s one of those dishes that feels like a warm hug in a bowl—nourishing, comforting, and surprisingly easy to make. Whether you’re cooking for family, friends, or just yourself, this recipe brings true, heartwarming satisfaction every single time.
Print
Crockpot Chicken and Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 3-4 hours (high)
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free
Description
This Crockpot Chicken and Barley Soup is a comforting and hearty meal perfect for cold days. Made with tender chicken, pearl barley, and a mix of fresh vegetables slow-cooked to perfection, it’s a nourishing one-pot dish that’s both easy to prepare and full of flavor. The slow cooking method ensures the chicken is juicy and the barley is perfectly soft, making each spoonful satisfying and wholesome.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs
Grains
- 3/4 cup pearl barley (rinsed)
Liquids
- 4 cups low-sodium chicken broth
- 2 cups water
Vegetables
- 3 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 small onion (diced)
- 3 garlic cloves (minced)
Herbs and Spices
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Extras
- 1 tablespoon lemon juice (optional)
- Chopped fresh parsley for garnish
Instructions
- Combine Ingredients: Add the chicken, rinsed pearl barley, low-sodium chicken broth, water, peeled and chopped carrots, chopped celery, diced onion, minced garlic, dried thyme, dried rosemary, bay leaf, salt, and black pepper into the crockpot. Stir everything together so the ingredients are evenly mixed.
- Cook in Crockpot: Cover the crockpot with the lid and cook on the low setting for 7 to 8 hours or on the high setting for 3 to 4 hours. Cook until the chicken is tender and the barley is fully cooked through.
- Shred Chicken: Remove the chicken from the crockpot and shred it finely using two forks. Return the shredded chicken back into the soup in the crockpot and stir to combine.
- Finish and Season: Stir in the lemon juice if using, and taste to adjust the seasoning as needed. Remove and discard the bay leaf before serving.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley for a bright, fresh touch.
Notes
- This soup thickens as it sits—add a splash of broth or water when reheating to loosen the consistency if needed.
- For extra flavor depth, sauté the onions, garlic, and celery before adding them to the crockpot.
- To boost nutrition, add a handful of chopped spinach or kale during the last 15 minutes of cooking.
