Slow Cooker Chicken Barley Soup Recipe
There is nothing more comforting than a big bowl of Slow Cooker Chicken Barley Soup on a chilly day. This wholesome soup bubbles away all afternoon, filling your kitchen with a savory aroma that promises real comfort. Each spoonful is packed with tender chicken, chewy barley, sweet carrots, hearty mushrooms, and aromatic herbs—it’s a simple but irresistibly satisfying meal. Whether you’re craving a bowl after work or looking for something to share with friends and family, Slow Cooker Chicken Barley Soup is always a reliable hug in a bowl.
Ingredients You’ll Need
The beauty of Slow Cooker Chicken Barley Soup is that every ingredient plays a key supporting role, working together to build layer upon layer of flavor. Gathering your ingredients is a breeze, and each brings just the right texture, color, or richness to the pot.
- Onion: Diced onion provides a mellow sweetness and savory backbone to the soup.
- Carrots: Chopped carrots add color, natural sweetness, and a bit of tender bite after slow simmering.
- Celery: Sliced celery brings a subtle, peppery crunch that balances out the richness.
- Chicken thighs: Boneless, skinless chicken thighs stay juicy and add bold flavor compared to lighter cuts.
- Salt: A measured amount draws out flavors in every component without overpowering.
- Black pepper: Adds warmth and a gentle hint of spice to each spoonful.
- Chicken stock (or broth): This forms the robust, savory base and gives the soup its soul.
- Dried thyme: Earthy thyme complements the chicken and veggies beautifully.
- Barley: Nutty, chewy barley makes the soup hearty and filling.
- Mushrooms: Sliced mushrooms bring a deep, earthy flavor and extra substance.
- Flat-leaf parsley: Chopped parsley delivers a burst of fresh color and herbal brightness right before serving.
- Extra black pepper: A finishing touch for a bit of spicy lift at the table.
How to Make Slow Cooker Chicken Barley Soup
Step 1: Prep the Vegetables
Start this soul-warming journey by prepping your veggies. Peel and dice the onion, peel and chop the carrots, and slice the celery. You don’t have to be too fussy—rustic chopping works perfectly for Slow Cooker Chicken Barley Soup. The long, gentle cook will soften everything just enough to be irresistibly tender.
Step 2: Season the Chicken
Place your chicken thighs on a chopping board and sprinkle with salt and black pepper. Flip and season the other side too. This extra attention ensures every bite of chicken is deliciously flavorful as it simmers in the soup.
Step 3: Layer the Ingredients
Sprinkle the diced onion into the bottom of your slow cooker, followed by the carrots and celery. Place the seasoned chicken thighs right on top. Layering like this infuses every bite with maximum savory goodness and ensures the chicken cooks to tender perfection.
Step 4: Add the Liquids and Aromatics
Pour in the chicken stock, letting it gently cascade over the layers. Sprinkle dried thyme across the top for an early infusion of herby flavor. The stock and thyme mingle to create a deeply satisfying soup base.
Step 5: Cook and Finish with Barley & Mushrooms
Set your slow cooker to high for 4 hours or low for 8 hours, cover, and let those flavors meld. About an hour before you’re ready to eat, slice the mushrooms. Open the slow cooker and stir in the mushrooms and barley. Use tongs to remove the tender chicken, chop it into bite-sized pieces, and return it to the soup. Stir everything together, replace the lid, and let it finish for the last hour. This step ensures the barley cooks just right and mushrooms retain their lovely bite.
Step 6: Serve It Up
When the time is up, remove the lid and inhale the delicious steam. Ladle your Slow Cooker Chicken Barley Soup into bowls, garnish generously with chopped parsley, and finish with a few extra grinds of black pepper. Get out the big spoons and dig in—you’ve earned it!
How to Serve Slow Cooker Chicken Barley Soup
Garnishes
A handful of fresh flat-leaf parsley adds a splash of color and a fresh, herbal lift to each steaming bowl. Don’t skip the extra crack of black pepper—both brighten up the flavors and make the Slow Cooker Chicken Barley Soup truly irresistible.
Side Dishes
Serve this soup with crusty sourdough, warm rolls, or even a classic grilled cheese for dunking. A simple green salad with a sharp vinaigrette is a perfect partner, cutting through the richness and complementing the flavors beautifully.
Creative Ways to Present
Try ladling Slow Cooker Chicken Barley Soup into small mugs for a casual gathering or pour it over a scoop of creamy mashed potatoes for ultra-comfort. You can also top each bowl with a swirl of Greek yogurt or a sprinkle of grated Parmesan for a little extra flair.
Make Ahead and Storage
Storing Leftovers
Let leftover Slow Cooker Chicken Barley Soup cool to room temperature before storing. Transfer to airtight containers and pop them in the refrigerator—your soup will keep fresh and delicious for about 3–4 days. The flavors will deepen, and the soup may become even tastier!
Freezing
This soup freezes beautifully. Spoon into freezer-safe containers or bags, leaving a little space for any expansion. Freeze for up to 3 months. Thaw overnight in the fridge (barley will keep its great texture) before reheating.
Reheating
Reheat Slow Cooker Chicken Barley Soup gently on the stove over medium-low heat, stirring occasionally until warmed through. If it’s looking extra thick, just add a splash of water or broth to reach your desired consistency. The microwave works in a pinch as well—just be sure to cover your bowl to keep in all that fragrant steam.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs offer a juicier, richer flavor, chicken breasts will also work well and make the soup a bit leaner. Just be mindful not to overcook them so they stay tender.
Do I need to cook the barley before adding?
No need! The barley goes straight into the slow cooker raw one hour before the end. It absorbs flavor and cooks just right this way.
What other veggies work well in this soup?
Swap or add whatever hearty veggies you have on hand. Parsnips, turnips, chopped spinach, or even a handful of peas can all be stirred in for color and variety.
Can I make Slow Cooker Chicken Barley Soup vegetarian?
Yes, simply omit the chicken and use vegetable broth. Boost the protein by adding a can of drained chickpeas or white beans in the last hour of cooking.
Will the barley make the soup too thick?
Barley will plump up and thicken the broth as it cooks, which gives Slow Cooker Chicken Barley Soup its wonderful heartiness. If it gets thicker than you like, just stir in a bit more broth before serving.
Final Thoughts
There’s truly nothing quite like gathering around a steaming bowl of Slow Cooker Chicken Barley Soup. It’s comforting, nourishing, and easy enough for any day of the week. Next time the craving for something cozy strikes, I hope you’ll give this recipe a try. Your taste buds (and everyone at the table) will thank you!
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Slow Cooker Chicken Barley Soup Recipe
- Total Time: 4 hours 20 minutes on high or 8 hours 20 minutes on low
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
Warm and comforting, this Slow Cooker Chicken Barley Soup is easy to prepare and perfect for a cozy meal. Loaded with tender chicken, wholesome vegetables, and hearty barley, this soup is a satisfying and nutritious dish.
Ingredients
Onion:
- 1 large onion, peeled and diced
Carrots:
- 2 large carrots, peeled and chopped
Celery:
- 4 stalks celery, sliced
Chicken Thighs:
- 4 skinless, boneless chicken thighs
Salt and Black Pepper:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Chicken Stock:
- 6 cups chicken stock
Dried Thyme:
- 1 teaspoon dried thyme
Barley:
- 1 cup barley
Mushrooms:
- 2 cups sliced mushrooms
Flat Leaf Parsley:
- Stems removed, leaves chopped
Black Pepper:
- To taste
Instructions
- Vegetable prep: Peel and dice the onion, chop the carrots, and slice the celery.
- Chicken thighs: Season the chicken thighs with salt and pepper on both sides.
- Layer: Place diced onion, chopped carrot, and sliced celery in the slow cooker. Add seasoned chicken thighs on top.
- Liquids: Pour chicken stock into the slow cooker and sprinkle dried thyme on top.
- Cook: Cook on high for 4 hours (or low for 8 hours). Add barley and mushrooms during the last hour of cooking. Slice and add chicken back to the pot.
- To serve: Garnish with parsley and pepper before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours on high or 8 hours on low
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Slow Cooker Chicken Barley Soup, Chicken Barley Soup, Slow Cooker Soup Recipe
