Name: Crockpot Chicken and Barley Soup Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts or thighs; 3/4 cup pearl barley, rinsed; 3 carrots, peeled and sliced; 2 celery stalks, sliced; 1 medium onion, diced; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups chopped fresh spinach or kale; juice of 1/2 lemon; chopped fresh parsley for garnish

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If you’re seeking comfort in a bowl, look no further than Crockpot Chicken and Barley Soup. This classic, slow-cooked dish delivers heartwarming goodness with tender chicken, chewy barley, and a vibrant medley of veggies all simmered together in a savory, aromatic broth. It’s a nourishing and filling meal that’s as fuss-free as it is flavorful, perfect for meal prep or when you just want to bask in cozy kitchen aromas while a delicious dinner practically makes itself.

Crockpot Chicken and Barley Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Crockpot Chicken and Barley Soup brings something unique, whether it’s depth of flavor, nutritious body, or pops of color. Gather these wholesome staples for a recipe that’s straightforward yet seriously satisfying.

Chicken (1 lb boneless skinless breasts or thighs): These bring lean protein and become delightfully tender after a long, slow cook.
Pearl barley (3/4 cup, rinsed): This hearty grain absorbs the broth and swells beautifully, giving the soup a rustic, toothsome texture.
Carrots (3, peeled and sliced): Sweet, earthy carrots add color and a soft bite to every spoonful.
Celery (2 stalks, sliced): For subtle crunch and a fresh, classic flavor base.
Onion (1 medium, diced): Adds depth, sweetness, and rich undertones that meld with the broth.
Garlic (3 cloves, minced): The aromatic heart of the soup, offering punchy, savory intensity.
Low-sodium chicken broth (6 cups): The backbone of the soup, keeping it flavorful yet light.
Dried thyme (1 tsp): Its herbal notes round out the comfort-food profile.
Dried rosemary (1/2 tsp): For a woodsy fragrance and depth on the finish.
Bay leaf (1): Lends a subtle, savory complexity that infuses every ingredient.
Salt (1/2 tsp): Brings out the natural flavors without overwhelming.
Black pepper (1/4 tsp): Adds a hint of heat and balance.
Chopped fresh spinach or kale (2 cups, optional): For a fresh burst of green nutrition and a lovely pop of color right before serving.
Juice of 1/2 lemon (optional): Squeezed in at the end, the citrus lifts all the flavors and adds brightness.
Chopped fresh parsley (for garnish): Nothing finishes Crockpot Chicken and Barley Soup like a sprinkle of vibrant, fresh herbs.

How to Make Crockpot Chicken and Barley Soup

Step 1: Assemble and Layer

Begin by adding your chicken, rinsed barley, carrots, celery, onion, and garlic straight into your trusty crockpot. The minute everything hits the pot, you’ll see all the possibilities for flavor coming together. Pour in your chicken broth, then sprinkle over the thyme, rosemary, salt, pepper, and tuck in the bay leaf. This first step couldn’t be simpler—all you have to do is stir gently, let all those irresistible flavors introduce themselves, and cover the pot.

Step 2: Slow Cook to Perfection

Now it’s time to let your slow cooker work its magic. Set it to low for 6–7 hours or high for 3–4 hours. This gentle simmering ensures the chicken becomes fall-apart tender and the barley turns soft but robust, creating that soul-warming base that makes Crockpot Chicken and Barley Soup truly special.

Step 3: Shred and Return the Chicken

Once the chicken is fully cooked and the barley is plump, lift the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup, giving it a good stir to distribute those succulent pieces throughout your barley-rich broth.

Step 4: Add Greens and Brighten Up

If you’re using spinach or kale, now’s the time to toss it in. Let the greens wilt gently in the bubbling soup for about 10–15 minutes, just until they turn vibrantly green and tender. Squeeze in some lemon juice at this stage if you want that extra pop of freshness—it really wakes everything up.

Step 5: Finishing Touches

Give one final taste to check the seasoning, then fish out the bay leaf. Ladle your steaming Crockpot Chicken and Barley Soup into bowls and shower generously with fresh chopped parsley for that vivid, herbal finish.

How to Serve Crockpot Chicken and Barley Soup

Garnishes

A final sprinkle of fresh parsley not only adds a splash of color, but also lifts the whole bowl with its brightness. For a special twist, top with a tiny handful of grated parmesan, a dollop of Greek yogurt, or a crack of fresh black pepper.

Side Dishes

Nothing pairs better with this hearty soup than a thick slice of rustic sourdough or your favorite bread for dunking. A light green salad tossed in a zingy vinaigrette makes a refreshing counterpoint and rounds out your meal with a little crunch.

Creative Ways to Present

If you’re entertaining, serve this soup in pre-warmed mugs for a cozy touch, or ladle it over a scoop of cooked brown rice for extra heft. You can even sprinkle the top with crispy roasted chickpeas or thinly sliced green onions for extra flavor and texture.

Make Ahead and Storage

Storing Leftovers

Crockpot Chicken and Barley Soup keeps wonderfully in the fridge for up to four days. Store it in a tightly sealed container and give it a quick stir before reheating, as the barley will continue to absorb some of the broth as it sits.

Freezing

This soup is an absolute hero when it comes to freezing. Pour cooled soup into freezer-safe containers, leaving a bit of space for expansion. It’ll hold up beautifully for up to three months. Thaw overnight in the fridge for best results.

Reheating

For reheating, warm the soup gently on the stovetop over medium heat, adding a splash more broth if needed as the barley thickens the soup upon standing. The microwave also works for single servings; just stir halfway through heating to distribute warmth evenly.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Rotisserie chicken is a perfect shortcut. Just shred it and add it during the final hour of cooking so it can soak up those wonderful soup flavors without getting mushy.

Is it possible to make Crockpot Chicken and Barley Soup vegetarian?

Yes! Simply swap the chicken for canned chickpeas or white beans, use vegetable broth, and skip the chicken altogether. You’ll still have a hearty, wholesome soup that delights vegetarians and omnivores alike.

Can I substitute another grain for barley?

If you’re out of barley, farro works beautifully for a chewy bite, or try brown rice—just note the flavor and texture will be a tad different, but still delicious.

How can I prevent the barley from soaking up all the broth?

Barley is absorbent! If you like a soupier texture, don’t hesitate to add another cup or two of chicken broth, especially when reheating leftovers.

Is Crockpot Chicken and Barley Soup healthy?

Definitely! It’s packed with lean protein, fiber-rich barley, and loads of vegetables. Plus, using low-sodium broth and lean cuts keeps it a lighter yet totally satisfying meal.

Final Thoughts

Give Crockpot Chicken and Barley Soup a try—you’ll be hooked after your very first bowlful. It’s one of those recipes that delivers all the comfort and nourishment you crave, with minimal effort and maximum flavor. Enjoy every spoonful and don’t forget to share it with someone who could use a cozy, homemade meal!

Crockpot Chicken and Barley Soup Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Warm up with a comforting bowl of Crockpot Chicken and Barley Soup. This hearty and healthy soup is easy to make in a slow cooker, perfect for busy days. Packed with tender chicken, nutritious barley, and flavorful veggies, it’s a satisfying meal that the whole family will love.

Ingredients

Scale

For the Soup:

1 lb boneless skinless chicken breasts or thighs
3/4 cup pearl barley, rinsed
3 carrots, peeled and sliced
2 celery stalks, sliced
1 medium onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper

Optional:

2 cups chopped fresh spinach or kale
juice of 1/2 lemon
chopped fresh parsley for garnish

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Instructions

Add Ingredients: Add the chicken, barley, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, bay leaf, salt, and pepper to the crockpot. Stir gently to combine.
Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and the barley is tender.
Shred Chicken: Remove the chicken, shred it with two forks, and return it to the soup.
Add Greens: Stir in the spinach or kale, if using, and cook for another 10–15 minutes until wilted.
Finish: Add lemon juice for brightness if desired. Remove bay leaf before serving. Garnish with fresh parsley and serve hot.