Warm up with a hearty bowl of healthy chicken barley soup, perfect for a cozy meal.

Healthy Slow Cooker Chicken & Barley Soup Recipe 16

This easy slow cooker barley soup recipe is packed with flavor and wholesome ingredients that will leave you feeling satisfied and nourished. It’s an ideal dish for those busy weeknights when you crave something comforting without spending hours in the kitchen.

Discover the details on how to create this delicious and wholesome slow cooker chicken and barley soup. It’s a family-friendly recipe that promises warmth and flavor in every spoonful, making it a staple for your meal rotation.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This slow cooker chicken and barley soup is a true lifesaver for busy families and anyone looking for a nutritious, hands-off meal. Its beauty lies in its simplicity: you toss the ingredients into the slow cooker, set it, and forget it until dinner time. This recipe is perfect for chilly evenings, a comforting lunch, or when you need a wholesome meal that practically cooks itself. It’s incredibly forgiving, making it ideal for beginner cooks, and the hearty combination of chicken and barley provides sustained energy, making it a fantastic choice after a long day or for meal prepping.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients is the first step to a delicious and stress-free meal. This recipe uses common pantry staples and fresh produce, ensuring you can easily find everything you need at your local grocery store.

INGREDIENTS:

1.5 pounds boneless, skinless chicken breasts or thighs
1 cup pearl barley, rinsed
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
8 cups low-sodium chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 cup frozen peas (optional, for the last 30 minutes)
Fresh parsley, chopped (for garnish)

For simple substitutions, feel free to use boneless, skinless chicken thighs instead of breasts for a richer flavor, or a mix of both. If you don’t have pearl barley, quick-cooking barley can be used, but adjust the cooking time as it cooks faster. For an extra boost of nutrients, consider adding a handful of fresh spinach or kale during the last 15-20 minutes of cooking. If you prefer a thicker soup, you can reduce the amount of broth slightly or mash some of the cooked vegetables against the side of the slow cooker.

Time Needed From Start To Finish

This slow cooker chicken and barley soup is designed for convenience, with most of the work being hands-off.

Prep Time: 15-20 minutes
Cook Time: 4-6 hours on high, or 8-10 hours on low
Total Time: Approximately 4 hours 15 minutes to 10 hours 20 minutes, depending on your slow cooker setting

The beauty of the slow cooker is its flexibility, allowing you to choose a cooking time that fits your schedule.

How To Make It Step By Step With Visual Cues

Making this healthy slow cooker chicken and barley soup is incredibly straightforward. Follow these simple steps for a comforting meal.

Prepare the Vegetables: Start by chopping your onion, dicing the carrots and celery, and mincing the garlic. This ensures all your aromatics are ready to go.
Combine Ingredients in Slow Cooker: Place the boneless, skinless chicken breasts or thighs at the bottom of your slow cooker. Add the rinsed pearl barley, chopped onion, diced carrots, diced celery, and minced garlic over the chicken.
Add Liquids and Seasonings: Pour in the low-sodium chicken broth and the can of undrained diced tomatoes. Sprinkle in the dried thyme, dried rosemary, black pepper, and salt. Give everything a gentle stir to combine the ingredients evenly.
Set and Cook: Cover your slow cooker with its lid. Cook on the LOW setting for 8-10 hours or on the HIGH setting for 4-6 hours. The soup is ready when the chicken is tender and easily shredded, and the barley is soft and fully cooked.
Shred the Chicken: Once cooked, carefully remove the chicken breasts or thighs from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it into the soup.
Add Optional Peas and Finish: If using, stir in the frozen peas during the last 30 minutes of cooking on either setting. This ensures they are cooked through but still retain their vibrant color and texture.
Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Ladle the warm soup into bowls and garnish with fresh chopped parsley before serving.

Easy Variations And Serving Ideas That Fit Real Life

This healthy slow cooker chicken and barley soup is wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you might shred the chicken very finely and ensure the vegetables are diced small, making them less noticeable for picky eaters. You could also offer a side of crusty bread or crackers for dipping.

To change up the flavor profile, consider adding a pinch of smoked paprika for a subtle smoky note, or a bay leaf during cooking (remember to remove it before serving). For a creamier texture, stir in a splash of milk or cream at the very end of cooking, just before serving.

This soup is fantastic on its own, but it also pairs well with a simple side salad or a slice of warm, crusty bread for dipping. It’s a great option for a casual family dinner, a comforting lunch, or even as part of a larger buffet spread. Offer a variety of optional toppings like a dollop of plain Greek yogurt, a sprinkle of grated Parmesan cheese, or a dash of hot sauce for those who like a little kick.

Common Slip-Ups And How To Avoid Them

Even with a simple slow cooker recipe, a few common mistakes can impact the final dish. One frequent slip-up is overcooking the barley. While barley is hearty, if cooked for too long, especially on high heat, it can become mushy. To avoid this, ensure you’re using pearl barley, which holds its shape well, and stick to the recommended cooking times. If using quick-cooking barley, add it later in the cooking process, perhaps during the last hour or two.

Another mistake is not seasoning adequately. Slow cookers can sometimes mute flavors, so it’s important to taste and adjust the seasoning (salt and pepper) at the very end of cooking. Don’t be afraid to add a little more if it tastes bland.

Forgetting to rinse the barley can also lead to a cloudy soup. Rinsing pearl barley under cold water removes excess starch, resulting in a clearer broth. Finally, adding delicate ingredients too early, like frozen peas or fresh spinach, can cause them to become overcooked and lose their vibrant color and texture. Always add these closer to the end of the cooking time.

How To Store It And Make It Ahead Without Ruining Texture

This slow cooker chicken and barley soup is fantastic for meal prepping and stores beautifully. To store any leftovers, allow the soup to cool completely to room temperature before transferring it to airtight containers. It can be kept in the refrigerator for up to 3-4 days.

For longer storage, this soup freezes exceptionally well. Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. It can be frozen for up to 2-3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator.

To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, you can also reheat it directly from frozen in a pot on the stovetop, adding a splash of chicken broth or water if it seems too thick. Avoid reheating in the slow cooker, as it can take too long and potentially dry out the ingredients. The barley might absorb more liquid upon reheating, so don’t hesitate to add a little extra broth to achieve your desired consistency.

Questions People Always Ask Before Making This Recipe

Can I use bone-in chicken? Yes, you can use bone-in chicken, but you’ll need to remove the bones and skin before shredding the chicken at the end of cooking. This might add a little more fat to the broth, which some people enjoy.

Do I have to rinse the barley? It’s highly recommended to rinse pearl barley to remove excess starch, which can make your soup cloudy.

Can I add other vegetables? Absolutely! Feel free to add other hearty vegetables like diced potatoes, sweet potatoes, parsnips, or even mushrooms. Add them at the beginning with the other vegetables.

Is this soup gluten-free? No, barley contains gluten. If you need a gluten-free option, you would need to substitute the barley with a gluten-free grain like quinoa or wild rice, adjusting cooking times accordingly.

How can I make the soup thicker? The barley will naturally thicken

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.