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Crockpot Chicken Barley Soup

This slow cooker chicken barley soup transforms simple ingredients into a hearty, comforting dish with minimal fuss. Tender shredded chicken, chewy barley, and sweet carrots simmer together in a smoky, slightly tangy broth, developing a rich, cozy flavor and inviting aroma. The final bowl offers a satisfying, textured soup that feels like a warm hug after a long day.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in, skinless chicken thighs preferably
  • 1 cup pearled barley rinsed
  • 2 large carrots chopped into 1-inch pieces
  • 1 large onion diced
  • 8 cups chicken broth low-sodium preferred
  • 1 teaspoon dried thyme
  • 1 bunch fresh parsley chopped, for garnish
  • 1 squeeze lemon freshly squeezed, to finish
  • to taste salt and pepper

Equipment

  • Large slow cooker
  • sharp knife
  • Cutting board
  • wooden spoon
  • Ladle

Method
 

  1. Start by trimming excess fat from the chicken thighs and then chopping the onions and carrots into roughly 1-inch pieces. Rinse the barley under cold water until the water runs clear, then set aside.
  2. Layer the chopped onions and carrots at the bottom of your slow cooker. Add the rinsed barley evenly over the vegetables. Nestle the chicken thighs among the ingredients, spreading them out so they cook evenly.
  3. Pour the chicken broth over everything, making sure the ingredients are mostly submerged. Sprinkle the dried thyme on top and give everything a gentle stir to distribute the seasoning.
  4. Cover the slow cooker with the lid and cook on low for about 6 to 8 hours. During this time, the barley will become plump and chewy, the chicken will turn tender and shred easily, and the flavors will meld into a savory, smoky aroma.
  5. Once the cooking time is up, carefully remove the chicken thighs and shred the meat with two forks. Return the shredded chicken to the soup, stirring gently to combine all the ingredients evenly.
  6. Squeeze fresh lemon juice into the soup to brighten the flavors, and stir in chopped parsley for a fresh herbal note. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve the soup hot, ladled into bowls with a sprinkle of extra parsley if desired. Enjoy the comforting, hearty textures and deep, smoky flavors in every spoonful.