Description
This Slow Cooker Chicken Barley Soup combines tender chicken thighs, chewy pearled barley, carrots, celery, herbs, and a clear savory broth. Lemon juice and fresh parsley brighten the finished soup for a cozy, satisfying fall meal.
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
3/4 cup regular pearled barley, rinsed
1 medium yellow onion, diced
3 carrots, cut into bite-size pieces
3 celery stalks, diced
3 garlic cloves, minced
7 cups low-sodium chicken broth, plus more if needed
1 teaspoon dried thyme
1 bay leaf
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon lemon juice
3 tablespoons chopped parsley
Instructions
1. Place the barley, onion, carrots, celery, garlic, chicken broth, thyme, bay leaf, salt, and pepper in the slow cooker. Stir well, then nestle the chicken thighs into the mixture.
2. Cover and cook on LOW for 5 to 6 hours. Begin checking the chicken around 4 hours. The thickest part of the chicken should reach 165°F. Remove the chicken if it finishes before the barley.
3. Taste several grains of barley near the end of the cooking time. The pearled barley should feel tender with a gentle chew. Continue cooking with the lid on if necessary. Add a little warm broth if the barley absorbs more liquid than expected.
4. Transfer the cooked chicken to a clean plate. Shred it into generous bite-size pieces and discard any tough connective tissue.
5. Return the shredded chicken to the slow cooker and warm it through. Remove the bay leaf. Stir in the lemon juice and chopped parsley. Taste and adjust the salt, pepper, and broth as needed.
6. Ladle the chicken barley soup into bowls, making sure each serving gets chicken, barley, vegetables, and broth. Garnish with additional parsley if desired and serve with toast or a crisp salad.
Notes
Use regular pearled barley rather than quick-cooking barley for the listed cooking method.
Start with fully thawed chicken thighs.
Check the chicken with an instant-read thermometer and cook it to 165°F.
If the chicken finishes before the barley, remove it while the barley continues cooking.
Barley continues absorbing broth during storage, so add additional broth when reheating if needed.
Remove the bay leaf before serving.
Add the lemon juice and fresh parsley near the end for a fresher flavor.
- Prep Time: 20 minutes
- Cook Time: 5-6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving