Go Back
- 1 pound boneless, skinless chicken thighs, diced - 1 cup pearl barley, rinsed - 4 cups low-sodium chicken broth - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste - 2 cups kale or spinach, chopped - 1 tablespoon olive oil - Juice of 1 lemon (for serving) Gathering the right ingredients is key. Start with the chicken thighs. I prefer boneless, skinless ones because they are tender and easy to work with. Dicing them into bite-sized pieces helps them cook evenly. Next, pearl barley adds a chewy texture and nutty flavor. Rinse it well to remove any dust. Low-sodium chicken broth gives a great base. It adds flavor without being too salty. For the veggies, I use carrots, celery, and onion. They form a classic mirepoix, adding depth. Dice the carrots and celery and chop the onion finely. Garlic is a must for aroma and taste. Mince it well to release its oils. Herbs like thyme and rosemary bring a fresh taste. Use dried herbs for ease. A bay leaf enhances the flavor but remember to remove it before serving. Season with salt and pepper to your liking. Finally, add greens like kale or spinach for color and nutrients. Chop them up. Don't forget the olive oil! It helps cook the veggies. To finish, a squeeze of lemon juice brightens the soup. It adds a nice zing. With these ingredients, you are all set to make a cozy, hearty soup. Enjoy the process! - Sauté vegetables in the slow cooker: Start by heating 1 tablespoon of olive oil in your slow cooker. If your slow cooker has a sauté option, use it. Add the chopped onion, diced carrots, and diced celery. Sauté these for about 4 to 5 minutes. They should become soft and fragrant. - Add chicken and spices: Now, it’s time to add the diced chicken thighs. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and a bay leaf. Don’t forget to season with salt and pepper to taste. Stir everything together to mix the flavors well. - Combine with chicken broth: Pour in 4 cups of low-sodium chicken broth. Ensure all the ingredients are well submerged. Give it a gentle stir to combine everything evenly. - Set slow cooker to low or high: You have two options here. Set your slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. Both will make the chicken and barley tender and delicious. - Add kale or spinach before serving: About 30 minutes before you plan to serve, add 2 cups of chopped kale or spinach. This step brings a fresh touch to the soup and packs in extra nutrients. - Adjust seasonings and serve: Once the cooking time is up, take out the bay leaf. Taste the soup and adjust the salt and pepper as needed. Serve it hot with a squeeze of fresh lemon juice on top to brighten the flavors. - Best practices for sautéing in slow cooker Start by heating olive oil in your slow cooker. If it has a sauté function, use it. Add chopped onions, carrots, and celery. Cook these for about 4-5 minutes. This will make them soft and sweet. Next, add minced garlic and sauté for one more minute. This brings out the garlic's great flavor. - Ensuring chicken and barley are tender To make sure the chicken is juicy and the barley is soft, set your slow cooker to low heat. Cook for 6-8 hours. If you're in a hurry, you can set it to high heat. In this case, cook for 3-4 hours. Always check if the chicken is tender. The barley should be chewy but not hard. - Perfect side dishes for the soup This soup pairs well with crusty bread or a fresh salad. A simple green salad adds a nice crunch. You can also serve it with a side of garlic bread for a tasty combo. - Additional garnishes To make your soup even better, add fresh herbs like parsley or thyme. They add color and flavor. You can also sprinkle some grated cheese on top. A squeeze of fresh lemon juice brightens the soup and adds a nice zing. {{image_2}} You can change the base of this soup easily. Instead of chicken thighs, use chicken breasts or turkey. Both work well and offer a lighter taste. If you prefer a vegetarian option, try using mushrooms or a can of chickpeas. For grains, barley is hearty, but you can swap it for quinoa or farro. Each adds a unique texture and flavor. If you want a gluten-free version, use brown rice instead of barley. Feel free to add more vegetables. Peas, corn, or green beans bring color and nutrition. You can also add legumes like lentils or black beans. They add protein and fiber, making the soup even more filling. To boost the flavor, add spices or herbs. A pinch of smoked paprika gives a warm, smoky taste. If you like heat, try adding red pepper flakes. Fresh herbs like parsley or cilantro can brighten the soup. For a creamier texture, stir in a splash of cream or coconut milk right before serving. This adds richness and makes every bite feel luxurious. You can also mix in some grated cheese, like Parmesan, for extra depth. These simple changes let you customize the soup to your taste. Enjoy experimenting! To keep your Rustic Chicken Barley Soup fresh, let it cool first. Then, store it in airtight containers. Glass or BPA-free plastic containers work best. This helps keep flavors and moisture locked in. You can refrigerate the soup for up to three days. Make sure to label the containers with the date. This way, you know when to use them. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave space at the top for expansion. Seal them tightly to avoid freezer burn. You can freeze the soup for up to three months. When you're ready to eat, thaw the soup in the fridge overnight. You can also use the microwave. Heat it in short bursts, stirring in between. This helps prevent hot spots. For best taste, reheat it on the stove over low heat. Stir occasionally until hot. Enjoy your warm, comforting soup even after freezing! How long does chicken take to cook in a slow cooker? Chicken usually takes about 6-8 hours on low or 3-4 hours on high in a slow cooker. The low setting cooks the chicken evenly. This helps it stay tender and juicy. Always check that the chicken reaches 165°F to ensure it is safe to eat. Can I use frozen chicken in this recipe? Yes, you can use frozen chicken. Just add it directly to the slow cooker. However, cooking time may increase by about an hour. Make sure the chicken is fully cooked before serving. How to make this soup gluten-free? To make this soup gluten-free, simply swap the pearl barley for a gluten-free grain. Quinoa or rice are great options. Both cook well in the slow cooker and add nice texture. Can I add more vegetables? Absolutely! You can add more vegetables to boost flavor and nutrition. Consider using zucchini, bell peppers, or green beans. Just chop them up and toss them in with the other ingredients. This makes the soup even heartier. This blog post provides a clear guide to making a delicious chicken barley soup. We covered the key ingredients, step-by-step instructions, and helpful tips for best results. I shared ways to adjust flavors and suggested storage tips for leftovers. This soup is easy to make and offers tasty variations. With these insights, I hope you feel ready to create a warm, hearty meal for yourself or your loved ones. Enjoy every spoonful!

Rustic Chicken Barley Soup Slow Cooker

Warm up your home with this delightful Rustic Chicken Barley Soup! This easy slow cooker recipe combines tender chicken thighs, nutritious pearl barley, and fresh veggies, creating a comforting meal perfect for any day. With simple steps and wholesome ingredients, you’ll have a hearty soup ready to enjoy. Click through to discover the full recipe and bring delicious flavors to your dinner table!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken thighs, diced

1 cup pearl barley, rinsed

4 cups low-sodium chicken broth

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

2 cups kale or spinach, chopped

1 tablespoon olive oil

Juice of 1 lemon (for serving)

Instructions
 

In the slow cooker, heat the olive oil over medium heat (if your slow cooker has a sauté function). Add the chopped onion, carrots, and celery. Sauté for 4-5 minutes until softened.

    Add the minced garlic and sauté for an additional minute until fragrant.

      Place the diced chicken thighs into the slow cooker, followed by the rinsed pearl barley, dried thyme, dried rosemary, bay leaf, salt, and pepper.

        Pour in the chicken broth, ensuring all ingredients are submerged. Stir lightly to combine.

          Set the slow cooker to low and cook for 6-8 hours or high for 3-4 hours until the chicken and barley are tender.

            In the last 30 minutes of cooking, add the chopped kale or spinach into the soup.

              Once done, remove the bay leaf, and taste for seasoning, adjusting salt and pepper as necessary.

                Serve the soup hot, with a squeeze of fresh lemon juice on top for a bright finish.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6