Slow cooker chicken barley soup is a comforting and hearty dish that combines tender chicken, nutritious barley, and an array of flavorful vegetables. Perfect for chilly days or when you crave a wholesome meal, this soup is incredibly easy to prepare thanks to the convenience of a slow cooker.
Simply add the ingredients, set it, and forget it until mealtime. The slow cooking process allows the flavors to meld beautifully, resulting in a rich and satisfying soup that’s sure to become a family favorite.
Whether you’re looking for a simple weeknight dinner or a make-ahead meal for busy days, slow cooker chicken barley soup is a delicious and nourishing choice.
Do You Cook Barley Before Adding To Soup?
Yes, I cook barley before adding it to soup. I simmer it separately until it’s partly tender. Then, I add it to the soup for the last 30 minutes of cooking. This ensures the barley is fully cooked and absorbs the soup’s flavors.
Does Soup Taste Better In Slow Cooker?
Yes, soup can taste better in a slow cooker. The long, slow cooking process blends flavors well. Ingredients become more tender and rich. I find it especially good for hearty soups.
How To Make Slow Cooker Chicken Barley Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 6-8 hours (slow cooker)
Total Time: 6-8 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Yield: Serves 6-8
Equipment Needed
- Slow Cooker
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Wooden Spoon
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 cup pearl barley, rinsed
- 4 carrots, peeled and diced
- 3 celery stalks, diced
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 cups low-sodium chicken broth
- Salt and pepper, to taste
- 1⁄2 teaspoon black pepper
- 2 cups chopped mushrooms
Directions
Prepare Ingredients
Rinse the pearl barley under cold water and set aside. Peel and dice the carrots. Dice the celery stalks. Dice the large onion. Mince the garlic cloves. Chop the mushrooms.
Assemble In Slow Cooker
Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the rinsed pearl barley on top of the chicken. Add the diced carrots, celery, onion, and minced garlic to the slow cooker. Pour in the 8 cups of low-sodium chicken broth. Add salt and pepper to taste, along with the 1⁄2 teaspoon of black pepper. Add the chopped mushrooms to the slow cooker.
Cook
Cover the slow cooker with its lid. Cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the barley is tender.
Finish
Once cooked, remove the chicken breasts from the slow cooker. Shred the chicken using two forks and return it to the slow cooker. Stir to combine all the ingredients evenly. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve
Ladle the soup into bowls and serve hot. Enjoy your hearty and comforting Slow Cooker Chicken Barley Soup!
Nutrition Facts Of Slow Cooker Chicken Barley Soup
- Calories: 250
- Protein: 20 g
- Carbohydrates: 35 g
- Dietary Fiber: 6 g
- Sugars: 4 g
- Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 40 mg
- Sodium: 500 mg
Serving Suggestions Of Slow Cooker Chicken Barley Soup
Enjoy With Crusty Bread
Pair this soup with a slice of crusty bread for a complete meal. The bread is perfect for soaking up the flavorful broth.
Add A Side Salad
A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette can complement the soup well, adding a fresh, crisp element to your meal.
Tips And Variations Of Slow Cooker Chicken Barley Soup
Use Different Grains
If you don’t have barley, you can substitute it with quinoa, farro, or brown rice. Each grain adds its unique texture and flavor to the soup.
Add More Vegetables
Feel free to add more vegetables like diced zucchini, spinach, or mushrooms to boost the nutritional content and flavor.
Spice It Up
For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño to the soup.
Make It Creamy
For a creamier version, stir in a cup of heavy cream or coconut milk during the last 30 minutes of cooking.
Special Note
Always taste your soup before serving and adjust the seasoning as needed. Slow cookers can vary, and you might need to tweak the salt and pepper to your liking.
Conclusion
Slow cooker chicken barley soup is a comforting and nutritious meal that’s easy to prepare and perfect for any occasion.
The slow cooker does all the hard work, melding the flavors together into a hearty, delicious soup. I hope you enjoy making and eating this soup as much as I do. Happy cooking!
Slow Cooker Chicken Barley Soup
Equipment
- Slow Cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
1 lb (450g) boneless, skinless chicken breasts
1 cup pearl barley, rinsed
4 carrots, peeled and diced
3 celery stalks, diced
1 large onion, diced
3 garlic cloves, minced
8 cups low-sodium chicken broth
Salt and pepper, to taste
1⁄2 teaspoon black pepper
2 cups chopped mushrooms
Instructions
Prepare Ingredients
- Rinse the pearl barley under cold water and set aside. Peel and dice the carrots. Dice the celery stalks. Dice the large onion. Mince the garlic cloves. Chop the mushrooms.
Assemble In Slow Cooker
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker. Add the rinsed pearl barley on top of the chicken. Add the diced carrots, celery, onion, and minced garlic to the slow cooker. Pour in the 8 cups of low-sodium chicken broth. Add salt and pepper to taste, along with the 1⁄2 teaspoon of black pepper. Add the chopped mushrooms to the slow cooker.
Cook
- Cover the slow cooker with its lid. Cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and the barley is tender.
Finish
- Once cooked, remove the chicken breasts from the slow cooker. Shred the chicken using two forks and return it to the slow cooker. Stir to combine all the ingredients evenly. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve
- Ladle the soup into bowls and serve hot. Enjoy your hearty and comforting Slow Cooker Chicken Barley Soup!
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.