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Crockpot Chicken Barley Soup

This comforting Crockpot Chicken Barley Soup combines tender chicken thighs, hearty barley, and sweet carrots simmered slowly to develop rich, savory flavors and a thick, satisfying texture. The slow cooker allows the ingredients to meld seamlessly, resulting in a warm, inviting bowl with a slightly chewy bite and a bright, lemony finish. Perfect for busy weeknights, it offers wholesome nourishment with minimal fuss.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces bone-in chicken thighs skinless preferred
  • 1 cup barley rinsed
  • 3 large carrots sliced thick
  • 1 large onion diced
  • 1 teaspoon dried thyme
  • 1 bay leaf bay leaf
  • 4 cups chicken broth preferably hot
  • 2 tablespoons lemon juice
  • to taste Salt and pepper

Equipment

  • 6-quart slow cooker
  • Sharp knife
  • Cutting board
  • Large spoon
  • Measuring cup

Method
 

  1. Start by gathering your slow cooker, a sharp knife, a cutting board, a large spoon, and a measuring cup to prep for cooking.
  2. Chop the carrots into thick slices and dice the onion into small pieces. Trim any excess fat from the chicken thighs if needed.
  3. Place the chicken thighs at the bottom of the slow cooker, creating a flavorful base for the soup.
  4. Add the sliced carrots, diced onion, and rinsed barley on top of the chicken, spreading them out evenly.
  5. Pour in the chicken broth, making sure the ingredients are just covered. Stir in dried thyme, bay leaf, and season with salt and pepper.
  6. Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender and the barley is plump.
  7. Once cooked, carefully remove the chicken thighs and shred the meat with two forks, then return the shredded chicken to the soup.
  8. Squeeze fresh lemon juice into the soup to brighten the flavors, then stir well to incorporate.
  9. Taste the soup and adjust seasonings with more salt and pepper if needed. Remove the bay leaf before serving.
  10. Let the soup sit off heat for about 10 minutes to allow flavors to meld, then ladle into bowls and enjoy this warm, hearty dish.

Notes

For added flavor, sear the chicken thighs briefly in a skillet before adding to the slow cooker. You can also garnish with fresh herbs if available. The soup thickens slightly as it sits, so add a splash of hot broth during reheating if needed.