Chicken Barley Soup is a wholesome and comforting dish made with tender shredded chicken, hearty barley, and a medley of vegetables simmered in a savory broth. It is the perfect soup for cold weather, a light lunch, or as a nourishing meal when you’re feeling under the weather.
Why You’ll Love This Recipe
This soup is not only delicious but also full of nutrition. Barley adds a nutty texture and is rich in fiber, while the chicken provides lean protein. It is a well-rounded, one-pot meal that is filling yet light and incredibly easy to prepare. It’s also great for meal prep and leftovers.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Pearl barley
- Carrots, sliced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Chicken broth or stock
- Bay leaf
- Fresh parsley
- Olive oil
- Salt and black pepper
Directions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil.
- Add the raw chicken, barley, bay leaf, salt, and pepper.
- Reduce heat and simmer uncovered for 40–45 minutes, or until the barley is tender and chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Discard bay leaf, stir in fresh parsley, and adjust seasoning as needed.
- Serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Variations
- Vegetarian: Skip the chicken and use vegetable broth. Add chickpeas or white beans for protein.
- Lemon Twist: Add fresh lemon juice at the end for brightness.
- Spiced Version: Include a pinch of turmeric or smoked paprika.
- Add Greens: Stir in spinach or kale during the last 5 minutes of cooking.
- Slow Cooker: Cook on low for 6–7 hours or high for 3–4 hours.
Storage/Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop or in the microwave. You can also freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use leftover cooked chicken?
Yes, add it during the last 10 minutes of simmering just to warm through.
Is pearl barley the same as quick barley?
No, pearl barley takes longer to cook, while quick barley cooks faster. Adjust time accordingly.
Can I make this soup in advance?
Yes, it stores and reheats beautifully, making it ideal for meal prep.
Does barley get mushy?
Barley holds its shape well, but avoid overcooking to maintain its texture.
Can I use rotisserie chicken?
Absolutely, just shred and stir it in at the end of cooking.
What’s a good substitute for barley?
Farro, brown rice, or quinoa are great alternatives.
Is this soup gluten-free?
No, barley contains gluten. Use a gluten-free grain like rice if needed.
Can I add potatoes?
Yes, diced potatoes can be added along with the other vegetables.
Can I freeze this soup?
Yes, it freezes well for up to 2 months. Leave space in the container for expansion.
What herbs can I add?
Thyme, dill, or rosemary are excellent additions for more depth of flavor.
Conclusion
Chicken Barley Soup is a nourishing, hearty meal that brings warmth and satisfaction with every spoonful. Easy to make and packed with healthy ingredients, it is a timeless classic for any season. Whether you’re cooking for your family or planning ahead for the week, this soup is a comforting staple worth keeping in rotation.
PrintChicken Barley Soup
Chicken Barley Soup is a hearty, wholesome soup made with tender chicken, chewy barley, and a medley of vegetables, simmered together in a savory broth for a comforting and nutritious meal.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hr 5 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 3/4 cup pearl barley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until lightly browned. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–6 minutes.
- Add garlic and cook for 1 minute more.
- Return chicken to the pot and add chicken broth, barley, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 45–55 minutes, or until barley is tender and chicken is cooked through.
- Taste and adjust seasoning as needed. Stir in fresh parsley before serving.
Notes
- For a richer flavor, use bone-in chicken and remove bones before serving.
- Soup thickens as it sits; add more broth or water to reach desired consistency.
- Leftovers can be stored in the fridge for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 55mg
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