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
Units
- 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
