Crockpot Chicken & Barley Soup
This Crockpot Chicken and Barley Soup is loaded with tender shredded chicken, pearl barley and vegetables in a flavorful herb-seasoned broth. With just 15 minutes of prep, the slow cooker does the rest for an easy, cozy soup that’s perfect for chilly days.
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Why You’ll Love this Recipe
- Easy slow cooker meal: Just 15 minutes of prep, then let the Crockpot do the work.
- Hearty and satisfying: Chicken, chewy barley and plenty of vegetables make this soup filling enough for dinner.
- Great for leftovers: The flavors are even better the next day, making it a delicious option for meal prep.
Ingredients You’ll Need
- 2 lbs boneless skinless chicken breasts
- 4 large carrots, peeled and chopped
- 4 sticks celery, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- ⅔ cup pearl barley
- 8 cups chicken broth
- 14.5 oz can diced tomatoes, drained
- ¾ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 2-3 tablespoons fresh lemon juice, to taste
- Fresh chopped parsley, for topping
Step By Step Instructions
STEP ONE – Place chicken breasts into the crockpot in an even layer.
STEP TWO – Top with carrots, celery, onion, garlic, and barley.
STEP THREE – Add the chicken broth, diced tomatoes, salt, pepper, dried thyme, dried rosemary, and bay leaves.
STEP FOUR – Cover and cook for 6-7 hours on low or 3-4 hours on high, until chicken is cooked through and tender.
STEP FIVE – Remove the chicken breasts and shred using two forks. Return the shredded chicken into the Crockpot.
STEP SIX – Squeeze fresh lemon juice and stir to combine. Taste and adjust lemon juice and seasonings as needed.
STEP SEVEN – Top with fresh parsley before serving.
Storage & Freezing Instructions
Store leftover Chicken and Barley Soup in an airtight container in the refrigerator for up to 4 days. Keep in mind that the barley will continue to absorb some of the broth as it sits, so you may want to add a splash of chicken broth when reheating.
Reheat individual portions in the microwave or warm larger portions in a saucepan over medium heat until heated through.
Freezing
Allow the soup to cool completely, then transfer it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add extra chicken broth as needed to loosen the soup, since the barley may absorb more liquid during storage.
Crockpot Chicken & Barley Soup
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Description
This Crockpot Chicken and Barley Soup is loaded with tender shredded chicken, pearl barley and vegetables in a flavorful herb-seasoned broth. With just 15 minutes of prep, the slow cooker does the rest for an easy, cozy soup that’s perfect for chilly days.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 4 large carrots, peeled and chopped
- 4 sticks celery, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 2/3 cup pearl barley
- 8 cups chicken broth
- 14.5 oz can diced tomatoes, drained
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 2–3 tablespoons fresh lemon juice, to taste
- Fresh chopped parsley, for topping
Instructions
- Place chicken breasts into the Crockpot in an even layer.
- Top with carrots, celery, onion, garlic, and barley.
- Add the chicken broth, diced tomatoes, salt, pepper, dried thyme, dried rosemary, and bay leaves.
- Cover and cook for 6-7 hours on low or 3-4 hours on high, until chicken is cooked through and tender.
- Remove the chicken breasts and shred using two forks. Return the shredded chicken into the Crockpot.
- Squeeze fresh lemon juice and stir to combine. Taste and adjust lemon juice and seasonings as needed.
- Top with fresh parsley before serving.
Notes
Recipe Notes
- Chicken: You can use cooked shredded chicken or rotisserie chicken instead of chicken breasts. Stir it into the Crockpot during the final hour of cooking. Leftover turkey works well too.
- Add more vegetables: Make the soup even heartier with spinach, kale, zucchini, broccoli, bell peppers, mushrooms or potatoes.
- Tomatoes: The diced tomatoes add extra flavor to the broth, but you can leave them out if preferred. For a richer tomato flavor, stir in a tablespoon of tomato paste.
- Barley texture: Pearl barley becomes soft and chewy as it cooks. If you prefer firmer barley, add it about halfway through the cooking time.
- Barley substitutes: Brown rice, quinoa or farro can be used instead of barley, although cooking times may vary. For orzo or another small pasta, cook it separately according to the package directions and stir it into the soup during the final 30 minutes.
- Lemon juice: Add the lemon juice at the end and adjust it to taste. It brightens the broth and brings out the flavors of the chicken, vegetables and herbs.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, slow cooker, Soup
- Method: Slow Cooker/Crockpot
- Cuisine: American
