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Heat oil in a large heavy skillet over medium-high heat.
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Season the chicken with salt, pepper, and thyme
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Add chicken to skillet and brown on both sides, about 4 to 6 minutes per side.
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Transfer chicken to a 4-quart slow cooker.
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Add the onion, carrots, celery, and garlic to the skillet and cook over medium heat until soft, about 4 minutes.
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Salt vegetables
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Add the wine and simmer over high heat until almost all the liquid evaporates, 5-7 minutes.
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Stir in the cream of mushroom, creamed corn, broth, barley, and rosemary. Bring to boil.
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Transfer the pan contents to the slow cooker.
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Cover and cook the soup on low for 4-5 hours.
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Use tongs to transfer the chicken to a cutting board; shred the chicken
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Stir the shredded chicken into the soup along with the dill, lemon juice,
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Salt and pepper to taste.
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Cook for another 30 minutes on low.