Name: Crockpot Chicken and Barley Soup Recipe
Prep time: 15 min
Cook time: PT-489781H27M43S
Total time: 8 h
Cuisine: American
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; 1 cup chopped spinach or kale (added at end); Lemon wedges for serving

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

Scale

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

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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.