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+ servings

Slow Cooker Chicken Barley Soup

Easy slow cooker chicken barley soup recipe, homemade with simple ingredients. Loaded with vegetables, rotisserie chicken, Italian seasoning.

Ingredients

  • 1 tbsp Butter, Unsalted
  • 1 tbsp Olive oil
  • 1 cup Onion, Finely chopped
  • 2 cloves Garlic, Finely minced
  • 1 cup Carrots, Peeled, Diced
  • 1/2 cup Celery , Sliced
  • 5-6 cups Chicken broth, Low sodium, Always start with 5 cups and add more, if necessary
  • 1 Tomato, Medium size, Finely chopped, Can also be replaced with 1/4 cup tomato sauce or leftover marinara sauce
  • 1.5 tsp Italian seasoning
  • Salt, To taste
  • Pepper, To taste
  • 1 Bay leaf
  • 2/3 cups Pearl barley
  • 1/3 cup Corn, Frozen
  • 1/3 cup Peas, Frozen
  • 2 cups Rotisserie chicken , Diced or Shredded
  • 1-2 tbsp Parsley, Fresh, Roughly chopped, For garnish

Instructions

  • Heat butter and oil a nonstick pot over medium-high heat.
  • Add onion, garlic, carrots, celery and saute for about 4-5 minutes until garlic is fragrant.
  • Tip 1: Use a multifunctional slow cooker that allows you to saute the veggies the in the slow cooker. This way, you won’t have to make another pot or pan dirty.
    Tip 2: If you are short on time, don't saute the vegetables and just add everything in the crockpot and continue with the rest of the steps.
  • Add these sauteed vegetables in a crockpot (6 quart or larger).
  • Also, add broth, tomato, Italian seasoning, salt, pepper, bay leaf, barley and mix everything until combined.
  • Cover and cook on Low heat for 5 hours or until vegetables are tender and barley is cooked through.
  • Mix in corn, peas and rotisserie chicken. If the soup is looking too thick, add more broth.
  • Cover and continue cooking on Low heat for 30 minutes.
  • Discard bay leaf.
  • Garnish with fresh parsley. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop. Additional broth will need to be added to thin out the soup again because barley absorbs a lot of the broth. 
     

Nutrition

Calories: 294kcal, Carbohydrates: 27g, Protein: 26g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 81mg, Sodium: 1055mg, Potassium: 441mg, Fiber: 6g, Sugar: 4g, Vitamin A: 3980IU, Vitamin C: 25mg, Calcium: 49mg, Iron: 2mg