Start by rinsing the pearled barley under cold water until the water runs clear. This removes excess starch and prevents clumping later.
Next, chop the carrots into small dice, about 1/4 inch pieces, and finely dice the onion. These vegetables will soften and release their sweetness as they cook, filling your kitchen with a warm aroma.
Trim the chicken thighs, removing any excess fat, then place them at the bottom of your slow cooker. This creates a flavorful base for the soup.
Add the diced carrots and onions around the chicken in the slow cooker. Pour in the broth, making sure the ingredients are mostly submerged, and sprinkle in the dried thyme.
Drop in the bay leaves, then cover the slow cooker with its lid. Set it to low and cook for about 6 hours. As it cooks, the house will fill with a savory aroma, and the ingredients will soften beautifully.
After 6 hours, check the chicken; it should be tender and easily shreddable. Remove the thighs, shred the meat with two forks, and discard the bones and skin. Return the shredded chicken to the pot.
Stir in the rinsed barley, then re-cover and cook on low for another 30 minutes to allow the barley to become plump and chewy, soaking up the rich broth.
Taste the soup and adjust the seasoning with salt and black pepper. Add a splash of lemon juice to brighten the flavors and remove the bay leaves before serving.
Serve the soup hot in bowls, garnished with fresh herbs if desired. The broth should be thickened slightly, with tender vegetables, chewy barley, and shredded chicken creating a comforting, hearty dish.
