Cooking this Hearty Slow Cooker Chicken Barley Soup Recipe on a cold winter day is the best recipe to make. Not only is it delicious, but it is also a fix-and-forget-it meal. This means you can start it well before serving time and not think about it again until it is time to serve. This is also a recipe your whole family will love. It is so cozy.
If you are looking for some awesome bread to serve with this simple soup, let me share a few of my favorites.
Ingredients
- Chicken- I am using bone-in chicken thighs. They are an economical choice, but they also have great flavor and are so moist. I will add notes on using chicken breasts or rotisserie chicken below.
- Olive oil- There are 2 steps to this recipe, browning and slow cooking. The olive oil is used for browning the chicken and sauteing the vegetables.
- Vegetables- Mirepoix. This is celery, carrots, and onions.
- Minced garlic- what is soup without it?
- Dry white wine- Adds a delicious depth of flavor to the soup
- Seasoning- Thyme, bay leaves, salt and black pepper. I used dried thyme, but if you have access to fresh herbs, use fresh thyme instead.
- Broth- Vegetable broth or chicken broth can also be used.
- Pearled barley- I will add more on barley below. Pearled is my favorite as it cooks quickly. Want to know the difference between barley vs. oatmeal, click to read all about it.
- Fresh parsley- for topping, optional.
How to make
Start by searing the chicken thighs in olive oil. Brown on both sides over medium-high heat.
Move the chicken to the slow cooker and add the carrots, celery, and onions to your pan with the drippings.
Cook, stirring for 4-5 minutes. Deglaze the pan with the white wine. Let this cook for 1-2 minutes as the wine starts to evaporate.
Pour all this into the crockpot as well. Add in the remaining ingredients and cook for 4 hours on high or 8 hours on low heat.
Check the seasoning and pull the chicken from the soup to shred. Add the shredded chicken back into the soup, give it a good mix and it is ready to serve.
Why use pearl barley in soups?
- Faster Cooking Time: Pearl barley has had its outer husk and bran layers removed, which results in a quicker cooking time compared to other barley types. This makes it a convenient choice for soups, where you typically want the grains to cook in a reasonable amount of time.
- Softer Texture: The processing of pearl barley leads to a softer texture compared to hulled or pot barley, which has more bran. In soups, the softer texture of pearl barley is often desirable as it absorbs flavors well and blends seamlessly with the other ingredients.
- Smooth Appearance: Pearl barley has a polished, pearl-like appearance due to the removal of the outer layers. This gives the soup a clean and visually appealing look, which can be preferable in certain culinary presentations.
- Thickening Agent: The starch content released during the cooking process of pearl barley can contribute to a natural thickening of the soup. This is especially useful if you want a heartier, more substantial consistency in your soup.
Chicken recommendations
I love the flavor of bone-in chicken thighs in soup recipes. They add so much more than the typical chicken breast, in my mind.
If you prefer chicken breast, I would recommend boneless and cut them into bite-sized pieces. I like to brown them just as you do the thighs.
For using rotisserie chicken or leftover chicken, no need for browning, add them directly to the crockpot for cooking.
Tips and variations
- While you don't have the sear the chicken or sauté the veggies, you will get the best results, flavor-wise when you do this.
- You can add in 2 tablespoons of lemon juice when the soup has finished cooking for a bright pop of flavor.
- Chicken bouillon can also be used in place of broth. Simply add it water as directed on the package and mix well.
- As all slow cookers are different, adjust time as needed. The main thing you are looking for is tender chicken and barley.
Other soup recipes
I have so many delicious soup recipes I love, here are a few special ones I want to share. My homemade chicken noodle soup is the ultimate comfort food. It might be a little time-consuming, but it is well worth it. Beef barley is another favorite in our family and is one of my husband's favorites. This Instant Pot chicken enchilada soup is a quick one that is perfect for busy nights.
Hearty Slow Cooker Chicken Barley Soup Recipe
Equipment
- 1 crockpot
Ingredients
- 2-3 pounds bone-in chicken thighs
- 3 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup white wine
- 1 cup pearl barley
- 1 teaspoon thyme leaves
- 2 teaspoons salt less if your broth is salty
- 1 teaspoon ground black pepper
- 8 cups vegetable or chicken broth
Instructions
- Start by searing the chicken thighs in olive oil. Brown on both sides over medium-high heat.
- Move the chicken to the slow cooker and add the carrots, celery, and onions to your pan with the drippings.
- Cook, stirring for 4-5 minutes. Deglaze the pan with the white wine. Let this cook for 1-2 minutes as the wine starts to evaporate.
- Pour all this into the crockpot as well. Add in the remaining ingredients and cook for 4 hours on high or 8 hours on low heat.
- Check the seasoning and pull the chicken from the soup to shred. Add the shredded chicken back into the soup, give it a good mix and it is ready to serve.
Andy Miller says
Excellent soup! Easy to make and very tasty. I used two chicken breasts and part of a rotisserie chicken, which I added later in the cooking process.
Amy Sandidge says
Thank you, I am so glad you enjoyed the soup!