Slow Cooker Chicken Barley Soup
Are you missing some of your go-to meals from your favorite restaurants right now? How about Panera Bread's delicious chicken barley soup? Well, you're in luck. This slow cooker chicken barley soup recipe is just what you've been looking for. This is a great meal to make before your day gets too busy. After a few hours in the slow cooker, you'll have a delicious meal ready for dinner time. It could also be a great lunch easily prepared in the morning. The addition of lemon and fresh dill adds that delicious flavor you've been missing.
Ingredients
- 3 pounds bone-in chicken thighs, skin removed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oi
- 1 onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 8 ounces sliced baby bella mushrooms
- 2 cloves garlic, minced
- 1 cup dry white wine or dry sherry
- 9 cups reduced-sodium chicken broth
- 1 cup pearl barley
- 1 teaspoon dried rosemary, crushed
- 2 tablespoons minced fresh dill
- Juice of 1 lemon
Instructions
-
Season the chicken with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Heat the oil in a large heavy skillet on medium-high. Add the chicken and sear it until browned all over, 4 to 6 minutes per side, turning once (cook in batches or use two pans if necessary). Transfer the thighs to a 4-quart slow cooker.
-
Add the onion, carrots, and celery to the skillet and cook over medium heat until soft, 4 minutes. Add the mushrooms and garlic and cook until the mushrooms begin to release their liquid, 4 minutes. Add the wine and simmer over high heat until almost all the liquid evaporates, 5 minutes.
-
Transfer the pan contents to the slow cooker. Stir in the broth, barley, and rosemary. Cover and cook the soup on low for 4 hours or high for 2 hours.
-
Use tongs to transfer the chicken to a cutting board; shred the chicken, discarding the bones. Stir the shredded chicken into the soup along with the dill, lemon juice, and remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
