Slow Cooker Chicken Barley Soup
Warm up with a hearty and wholesome bowl of Slow Cooker Chicken Barley Soup, the perfect comfort food for chilly days. Packed with tender, shredded chicken, nutty pearled barley, and a medley of fresh vegetables like carrots, celery, and onion, this easy slow cooker recipe is both nourishing and satisfying. Seasoned with aromatic dried herbs like thyme and oregano, and simmered in a rich, low-sodium chicken broth, this soup delivers layers of savory flavor with minimal effort. Simply set it and forget it—let your slow cooker do all the work to create a meal that’s perfect for make-ahead lunches, cozy family dinners, or meal prep. Don’t forget to top it off with a sprinkle of fresh parsley for a bright, flavorful finish! This six-serving delight is also a fantastic option for those looking for healthy, one-pot dinner solutions.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 medium carrots, diced
- 3 medium celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 0.75 cup pearled barley
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Dice the carrots, celery, and onion, and mince the garlic cloves.
Place the chicken breasts at the bottom of the slow cooker.
Add the diced carrots, celery, onion, minced garlic, and pearled barley on top of the chicken.
Pour the chicken broth over the ingredients, ensuring everything is submerged.
Sprinkle in the dried thyme, dried oregano, salt, and black pepper. Add the bay leaf to the pot.
Stir gently to combine the ingredients, being careful not to displace the chicken from the bottom.
Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours.
After cooking, remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to combine. Discard the bay leaf.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 3.4 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
