Simple is good, especially when you can put all the ingredients for a comforting chicken soup in a slow cooker, shred the chicken and transfer the soup to glass containers — you can even pack some for lunch. Pearled barley is rich in beta-glucans, a special kind of starch that may help reduce cholesterol, and barley has been shown to provide satiety and a feeling of fullness (1, 2).
Active time: 20 minutes Total time: 5 hours, 20 minutes
Slow Cooker Chicken and Barley Soup
Ingredients
- 4 cups (960g) low-sodium chicken broth
- 1 large onion, chopped
- 3 large carrots, chopped
- 4 celery stalks, chopped
- 2 garlic cloves, minced
- ¼ cup (50g) pearled barley, dry
- 1 tbsp fresh rosemary, finely chopped
- 1 bay leaf
- 1/2 tsp black pepper
- 1 lb (450g) chicken breast, raw
- ¼ cup (15g) Italian parsley, chopped
- ½ lemon, juiced
Directions
Place the stock, onion, carrot, celery, garlic, barley, rosemary, bay leaf and black pepper in a large slow cooker, stir to combine. Place the chicken breast on top and cover the pot tightly. Cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is easily shredded and reaches an internal temperature of 165°F.
Uncover, then use tongs to remove the bay leaf and place the chicken on a plate. Let cool slightly, then use two forks to shred the meat. Return the chicken to the pot and add the parsley and juice from ½ a lemon, stir and serve.
Serves: 4 | Serving Size: 1 1/2 cup
Nutrition (per serving): Calories: 275; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 83mg; Sodium: 203mg; Carbohydrate: 25g; Dietary Fiber: 5g; Sugar: 5g; Protein: 33g
Originally published February 14, 2021; Updated February 2026
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