Chicken Pesto Soup (Slow Cooker Recipe)
Cozy Up with Crockpot Pesto Chicken and Barley Soup
As the weather cools down, there’s nothing quite like a warm, comforting soup to nourish the soul. This Crockpot Pesto Chicken and Barley Soup is a game-changer – incredibly easy to make, packed with flavor, and perfect for busy weeknights. Forget spending hours stirring a pot on the stove; your slow cooker does all the work!
This recipe beautifully blends the heartiness of barley with tender chicken and a vibrant pesto kick. The result? A creamy, flavorful soup that’s both satisfying and healthy. It’s a delightful twist on classic chicken and barley soup, elevated by the fresh, herbaceous notes of pesto.
Why You’ll Love This Recipe:
- Effortless: Dump the ingredients in the crockpot and let it work its magic.
- Flavorful: The pesto adds a unique and delicious twist.
- Hearty & Filling: Barley provides a wonderful chewy texture and keeps you full.
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Tips for the Best Soup:
- Barley Choice: Pearl barley is recommended for its quicker cooking time. If using hulled barley, you may need to increase the cooking time.
- Pesto Power: Use a good quality basil pesto for the best flavor. Homemade is always fantastic, but store-bought works well too.
- Creamy Consistency: The heavy cream (or milk) adds a lovely richness. Adjust the amount to your preference.
- Veggie Variations: Feel free to add other vegetables like spinach, kale, or diced tomatoes.
Frequently Asked Questions:
Q: Can I use a different type of milk?
A: Absolutely! You can use any type of milk you prefer, such as almond milk or oat milk, for a lighter option.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: While you can freeze it, the barley may become slightly softer upon thawing. It’s still delicious, but the texture might be a bit different.
Q: What if I don’t have heavy cream?
A: You can substitute with half-and-half or even more milk, but the soup won’t be as rich and creamy.
Q: Is this soup gluten-free?
A: Barley contains gluten, so this recipe is not naturally gluten-free. You could substitute the barley with a gluten-free grain like quinoa or rice, but it will change the texture and flavor.
Get ready to enjoy a bowl of pure comfort with this Crockpot Pesto Chicken and Barley Soup! It’s a guaranteed crowd-pleaser that will warm you up from the inside out.
Crockpot Pesto Chicken and Barley Soup
Ingredients
- 6 cups chicken broth
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1/2 medium zucchini, shredded
- 1/2 medium onion, diced
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 cup pearl barley
- 1.5 lbs chicken breasts
- 1/2 cup heavy cream or milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup basil pesto
- to taste salt and pepper
Instructions
- Add chicken broth, carrot, celery, zucchini, onion, oregano, garlic, and barley to a crockpot. Stir well.
- Place chicken breasts into the crockpot.
- Cover and cook on low for 4-6 hours, or until the chicken is cooked through and the barley is soft and chewy.
- Remove chicken to a plate and shred with two forks.
- Return shredded chicken to the crockpot.
- Stir in the milk, Parmesan cheese, and pesto.
- Turn the heat up to high and cook for another 10 minutes.
- Ladle the soup into bowls and garnish with additional Parmesan cheese and/or pesto, as desired.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
![slow cooker loaded baked potato soup [organic]](https://resoupies.com/wp-content/uploads/2025/04/slow-cooker-loaded-baked-potato-soup-organic-768x403.jpg)
