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Crockpot Chicken Barley Bean Soup

Crockpot Chicken Barley Bean Soup 

This family favorite crockpot chicken barley bean soup is one I make year round. The whole family loves it. Grab a big piece of crusty bread or some saltines so you don’t miss a drop. Enjoy!

I really like cooking in my crockpot all year round.

During the winter months it’s nice to make hearty dishes that stick to your bones.

In the summer, I like to use my crockpot because it doesn’t heat up my kitchen.

This soup recipe reminds me of a restaurant my family would go to many Sunday nights when growing up on Long Island. The place was huge and so was their menu. They had a soup that tasted really similar to this one. I loved dipping challah bread into the bowl at the end just to sop up any remaining soup. 

My version of that soup recipe is so full of fresh flavors and textures just how I remember.

You know it’s an easy – peasy recipe. Basically it’s throwing everything in, putting the lid on and walking away for most of the day.

My house smells so yummy while I’m writing the recipe down. Looking forward to digging in.

 

Crockpot Chicken Barley Bean Soup

Yields: about 4 -6 servings

Calories: 202 per 4 servings

 

What you’ll need to make this crockpot chicken barley bean  soup…

Ingredients:

  • 3 large carrots, I cut them in half and then cut in quarters
  • 2 celery stalks sliced or chopped
  • 1 medium onion, chopped
  • 2 large thick boneless and skinless chicken breast
  • 6 cups regular or lower sodium chicken broth
  • 3/4 cup uncooked medium pearled barley
  • 1 can white or red beans, drained and rinsed, lentils work well too
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon pepper
  • 1 can diced tomatoes, undrained (14.5 ounces)
  • 1/4 teaspoon ground turmeric
  • 2 chicken bullion cubes, start with one and taste, add another if needed
  • 1/4 cup chopped fresh parsley

Here’s how this recipe is made…

Directions:

  1. In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken on veggies. Add remaining ingredients except the parsley and beans. Cook on high for about 4 to 5 hours or low about 8 hours.
  2. After chicken is cooked. Take out and slice or cube and put back into pot.
  3. Toss the beans gently into the pot along with the chicken.
  4. At this time, check for seasoning. Toss in the chopped parsley. Add more salt if needed but, try not to over salt the soup. Let it continue to cook on low for another hour.

Enjoy this wonderful soup. It’s got it all, YUM!

Wait! Before leaving, here’s another delicious soup recipe to see…

Instant Pot Pasta Fagioli Soup

Family Favorite Crockpot Chicken Barley Bean Soup

This hearty delicious soup is just perfect for any weeknight meal. Easily prepared in the morning and at the end of the day it's ready and waiting. Grab some crusty bread or crackers for lots of dipping. Enjoy!

Course Classic Recipes, Dinner, Family Favorties, Main Course, Soup
Cuisine American
Keyword barley, chicken, crockpot, slow cooker, soup
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 4 bowls
Calories 202 kcal
Author Pam

Ingredients

  • 3 large carrots, I cut them in half and then cut in quarters
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 2 large thick boneless and skinless chicken breast
  • 3/4 cup uncooked medium pearled barley
  • 1 15 ounce can white or red beans, drained and rinsed, lentils work too
  • 1/2 tsp sea or kosher salt
  • 1/4 tsp black or white pepper
  • 1 14 ounce diced tomatoes, undrained
  • 1/4 tsp ground turmeric
  • 1/4 cup chopped fresh parsley
  • 6 cups regular or low sodium chicken broth
  • 2 chicken bullion cubes, start with one and taste, add another if needed

Instructions

  1. 1.In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken on veggies. Add remaining ingredients except the parsley and beans. Cook on high for about 4 to 5 hours or low about 8 hours.

    2.After chicken is cooked. Take out and slice or cube and put back into pot.

    3.Toss the beans gently into the pot along with the chicken and parsley.

    4.At this time, check for seasoning. Add more salt if needed but, try not to over salt the soup. Let it continue to cook on low for another hour. Enjoy!

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