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
Scale
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.
