If you’re searching for a soul-soothing dish that’s easy to prepare and bursting with wholesome flavors, look no further than this Crockpot Chicken and Barley Soup Recipe. It’s a satisfying bowl of tender chicken, nutty pearl barley, and colorful vegetables all harmonizing in a rich, savory broth that warms you up from the inside out. Whether it’s a chilly evening or you simply want a comforting meal with minimal fuss, this recipe is a fantastic choice that fills your kitchen with the most inviting aromas while keeping dinner healthy and hearty.
Ingredients You’ll Need
The secret to this soup’s success lies in its simple yet impactful ingredients. Each item plays a crucial role—from the protein-packed chicken to the chewy barley and vibrant vegetables that bring texture, color, and nutrition to every spoonful.
- 1 lb boneless, skinless chicken breasts or thighs: Use thighs for extra juiciness or breasts for leaner protein; both shred beautifully in the crockpot.
- ¾ cup pearl barley (rinsed): Adds a hearty, chewy texture and wholesome fiber to the soup.
- 3 carrots, sliced: Bring natural sweetness and bright color to the broth.
- 2 celery stalks, chopped: Offer a subtle, savory crunch that balances the flavors.
- 1 small onion, diced: Builds a savory base with its mellow aroma.
- 3 garlic cloves, minced: Infuses every bite with warm, aromatic depth.
- 1 teaspoon dried thyme: Adds an earthy, herbaceous note that complements chicken perfectly.
- 1 teaspoon dried parsley: Enhances freshness and subtle green notes.
- 1 bay leaf: Simmered gently to deepen the broth’s complexity.
- Salt and black pepper to taste: Essential for balancing and enhancing all the flavors.
- 6 cups low-sodium chicken broth: Creates the delicious liquid base for slow-cooking the ingredients together.
- 1 tablespoon olive oil: Keeps flavors rounded and adds a smooth finish.
- 1 cup chopped spinach or kale (optional, added at end): Injects a boost of nutrients and vibrant green color.
- Lemon wedges for serving (optional): Provide a bright, zesty contrast that lifts the soup.
How to Make Crockpot Chicken and Barley Soup Recipe
Step 1: Combine the Ingredients in the Crockpot
Start by placing the chicken, rinsed barley, sliced carrots, chopped celery, diced onion, and minced garlic into your crockpot. Sprinkle in the dried thyme, parsley, bay leaf, salt, and pepper, then pour the chicken broth over everything. Drizzle the olive oil on top, ensuring the flavors meld together beautifully as they slowly cook.
Step 2: Slow Cook to Perfection
Cover the crockpot and let this magical mix cook on low for 7 to 8 hours, or if pressed for time, cook on high for 4 to 5 hours. The goal here is for the chicken to become tender enough to shred easily and for the barley to absorb all the wonderful flavors while becoming perfectly chewy but not mushy.
Step 3: Shred the Chicken and Add Greens
Once cooked, carefully remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot, and stir in your choice of spinach or kale if you’re using greens. Let it simmer for another 10–15 minutes so the greens wilt gently and add that gorgeous fresh pop to the soup.
Step 4: Final Touches
Remove the bay leaf from the soup and give it a taste to see if the seasoning needs a little adjustment. Serve warm with a lemon wedge on the side for that final zing if you want to brighten up each spoonful.
How to Serve Crockpot Chicken and Barley Soup Recipe
Garnishes
Adding fresh garnishes really turns this soup into something special. A squeeze of lemon juice or a sprinkle of chopped fresh parsley or chives brings life to the rich broth. For extra comfort, a dollop of sour cream or Greek yogurt can add creaminess without overpowering the flavors.
Side Dishes
This soup stands strong on its own but pairs wonderfully with crusty bread or a warm baguette to soak up every last drop. A simple green salad with a tangy vinaigrette is also a fantastic counterpoint to the soup’s heartiness, keeping the meal light yet satisfying.
Creative Ways to Present
For a fun twist, serve this crockpot chicken and barley soup in hollowed-out bread bowls or rustic mugs that add a cozy vibe to your meal. Alternatively, layering the soup over a bed of cooked grains or topped with roasted nuts can enhance texture and visual appeal when sharing with guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, leftovers often taste even better, making it perfect for prepared lunches or quick dinners.
Freezing
If you want to make your crockpot chicken and barley soup recipe ahead of time, it freezes wonderfully. Be sure to cool it completely before transferring to freezer-safe containers or bags, where it can last up to 3 months. Just remember to leave out the greens if planning to freeze and add fresh greens when reheating.
Reheating
Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. If the soup has thickened, add a splash of chicken broth or water to reach your preferred consistency. The fresh greens, if added freshly before serving, will keep their vibrant texture.
FAQs
Can I use bone-in chicken instead of boneless?
Yes, you can! Using bone-in chicken adds extra flavor to the broth as it cooks. Just be sure to remove the bones before shredding the meat and returning it to the soup.
Is pearl barley the only type of barley I can use?
Pearl barley is ideal because it cooks at a moderate pace and adds a lovely chewiness. Hulled barley has more fiber but takes longer to cook, so adjust your cooking time accordingly.
Can I prepare this soup without a crockpot?
Absolutely! You can simmer all the ingredients in a heavy pot on the stove over low heat for about 1.5 to 2 hours, until the chicken is tender and barley is cooked.
Can I make this soup vegetarian?
To keep it vegetarian, substitute vegetable broth for chicken broth and add extra herbs or smoked paprika for depth. You can replace chicken with hearty mushrooms or beans for protein.
How do I adjust cooking times if using quick-cooking barley?
If you swap in quick-cooking barley, reduce the cooking liquid slightly and shorten the slow cooking time to prevent it from becoming too mushy. Keep an eye on the texture, adding the barley later if possible.
Final Thoughts
This Crockpot Chicken and Barley Soup Recipe is an absolute gem in the world of comfort food. It’s one of those dishes that feels like a warm hug on a plate, packed with nourishing ingredients and effortless to make. Give it a try and see how it quickly becomes a beloved staple in your kitchen, perfect for chilly evenings, meal prep, or whenever you crave something wholesome and cozy.
Print
Crockpot Chicken and Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Total Time: 8 hours
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Dairy-Free
Description
Crockpot Chicken and Barley Soup is a wholesome, hearty meal packed with tender chicken, chewy barley, and a medley of vegetables simmered slowly in a flavorful broth. It’s perfect for chilly days, easy to prep, and great for leftovers or meal prep.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- ¾ cup pearl barley (rinsed)
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and black pepper to taste
- 6 cups low-sodium chicken broth
- 1 tablespoon olive oil
Optional Ingredients
- 1 cup chopped spinach or kale (added at end)
- Lemon wedges for serving
Instructions
- Combine Ingredients: Add the chicken, pearl barley, carrots, celery, onion, garlic, thyme, parsley, bay leaf, salt, pepper, and chicken broth into the crockpot. Drizzle the olive oil over the ingredients. Stir gently to combine all components evenly.
- Cook Soup: Cover the crockpot with the lid and cook on low heat for 7 to 8 hours or on high heat for 4 to 5 hours. Continue until the chicken is fully cooked through and the barley is tender and chewy.
- Shred Chicken: Remove the cooked chicken from the crockpot carefully. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back into the soup in the crockpot.
- Add Greens: Stir in the chopped spinach or kale if using. Cover and cook the soup for an additional 10 to 15 minutes until the greens are wilted and integrated into the soup.
- Final Touches: Remove and discard the bay leaf. Taste the soup and adjust salt and pepper seasoning as needed for your preference.
- Serve: Ladle the soup into bowls and serve warm with lemon wedges on the side to add a fresh brightness if desired.
Notes
- Use quick-cooking barley for a shorter cooking time, but reduce the amount of liquid slightly to prevent over-thinning the soup.
- This soup freezes well; to store, cool completely before transferring into airtight containers for freezing.
