Name: Chicken Barley Soup with Carrots and Celery
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 cup pearl barley; 8 cups chicken broth; 2 cups cooked, shredded chicken breast; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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Short description

Hearty and comforting chicken barley soup, simmered with tender chicken, wholesome barley, and classic vegetables—perfect for warming up any day.

Why You’ll Love This Recipe

Nutritious & filling: Protein-rich chicken and fiber-packed barley create a comforting bowl.
Easy one-pot meal: Simmer, serve, and savor minimal cleanup.
Flexible & comforting: Great for using leftovers and soothing on cold days or when under the weather.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, diced
Pearl barley
Carrots, chopped
Celery, chopped
Onion, diced
Garlic, minced
Chicken broth (or stock)
Olive oil
Bay leaf
Fresh parsley, chopped
Salt & pepper

directions

In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
Add garlic and cook for 1 minute until fragrant.
Stir in diced chicken and cook until lightly browned.
Add barley, broth, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat to a simmer, cover, and cook for 35–40 minutes, stirring occasionally, until barley is tender and chicken is cooked through.
Remove bay leaf, adjust seasoning, and stir in chopped parsley.
Serve hot, optionally with crusty bread.

Servings and timing

Yields 6 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: ~1 hour 5 minutes

Variations

Veggie-loaded: Add mushrooms, zucchini, or spinach in the last 10 minutes of cooking.
Flavor boost: Stir in Parmesan rind during simmering for depth.
Herb swap: Replace parsley with thyme, rosemary, or dill.
Make it thicker: Mash a small portion and stir back into the soup for creaminess.

storage/reheating

Refrigerator: Store in airtight container up to 4 days; flavors develop over time.
Reheating: Simmer gently on stovetop or reheat in microwave until warmed through. Add extra broth if thickened.
Freezing: Freeze in portions for up to 3 months. Thaw overnight and reheat with broth to adjust consistency.

FAQs

Can I use leftover cooked chicken?

Yes—add shredded cooked chicken in the last 10 minutes of simmering.

Is pearl barley the only option?

Yes, but you may substitute with farro, wheat berries, or brown rice—adjust cooking time accordingly.

Can I make this in a slow cooker?

Yes—combine all ingredients and cook on low for 6–7 hours or high for 3–4 hours.

How can I make it gluten-free?

Replace pearl barley with gluten-free grains like rice or quinoa.

What do I serve with it?

Great with crusty bread, green salad, or a sprinkling of Parmesan.

Can I meal prep this?

Absolutely—makes convenient, portable lunches; just reheat before eating.

How do I enhance flavor?

Use homemade broth, sauté veggies longer, or add a Parmesan rind during cooking.

Can I freeze this soup?

Yes—for up to 3 months. Use less broth during cooking to avoid excess separation during reheating.

Should I rinse barley before using?

Rinsing helps remove debris and reduces starch for clearer broth.

What’s best garnish?

Fresh parsley, Parmesan shavings, or a drizzle of olive oil adds brightness.

Conclusion

This classic Chicken Barley Soup with Carrots and Celery is a comforting, nourishing bowl ideal for cozy nights or healthy meal prep. With simple ingredients and flexible options, it’s a go-to recipe you’ll turn to time and again.

Chicken Barley Soup with Carrots and Celery

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Chicken Barley Soup with Carrots and Celery is a hearty, comforting bowl filled with tender chicken, wholesome barley, and classic vegetables simmered in a savory broth. It’s perfect for cold days or nourishing weeknight meals.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Fat

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
Add garlic, carrots, and celery. Sauté for another 5 minutes.
Stir in thyme, oregano, barley, and chicken broth. Bring to a boil.
Reduce heat to low, cover, and simmer for 40–45 minutes or until barley is tender.
Add cooked chicken and simmer for another 5 minutes to heat through.
Season with salt and pepper to taste. Garnish with chopped parsley and serve warm.