Slow Cooker Chicken Barley Vegetable Soup
Warm up your day with the ultimate comfort food: Slow Cooker Chicken Barley Vegetable Soup! This hearty and nutritious recipe combines tender shredded chicken, wholesome pearl barley, and a medley of vibrant vegetables like carrots, celery, and peas for a satisfying one-pot meal. The slow cooker does all the heavy lifting, simmering the ingredients together with aromatic bay leaves, thyme, and oregano for a rich, savory broth full of flavor. Perfect for busy weeknights or meal prepping, this easy-to-make soup requires minimal hands-on time and pairs beautifully with crusty bread or a fresh side salad. With its nourishing ingredients and effortless preparation, this chicken barley vegetable soup is a healthy, cozy classic you'll want to make on repeat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb Chicken breasts
- 2 cups Carrots, diced
- 1.5 cups Celery, diced
- 1 large Yellow onion, chopped
- 3 cloves Garlic, minced
- 0.75 cups Pearl barley
- 14.5 oz Diced tomatoes (canned, undrained)
- 6 cups Chicken broth
- 2 Bay leaves
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 cup Frozen peas
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts at the bottom of your slow cooker.
Add the diced carrots, celery, onion, and minced garlic on top of the chicken.
Rinse the pearl barley under cold water and add it to the slow cooker.
Pour in the canned diced tomatoes (including their juice) and chicken broth.
Add the bay leaves, dried thyme, oregano, salt, and ground black pepper. Stir gently to combine.
Cover the slow cooker with the lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours.
About 30 minutes before cooking time is complete, carefully remove the chicken breasts using tongs. Shred the chicken with two forks, then return the shredded chicken to the slow cooker.
Add the frozen peas to the soup and stir. Cover and cook for the remaining 30 minutes.
Remove the bay leaves before serving. Taste the soup and adjust seasoning if necessary with additional salt and pepper.
Optional: Garnish each bowl with chopped fresh parsley for a bright, fresh flavor.
Serve the soup warm with crusty bread or a side salad for a comforting meal.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 7216 mg | 314% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 50.2 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4624 mg | 98% | |
*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.
