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Crockpot Pesto Chicken and Barley Soup

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner, Soup
Cuisine Italian-American
Servings 6

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.
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