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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.

Ingredients

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  • 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)

Instructions

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

Notes

  • Use rotisserie chicken or leftover chicken for convenience.
  • Swap pearl barley with quick barley for a shorter cook time.
  • Soup thickens as it sits; add more broth or water when reheating if needed.
  • Freezes well for up to 3 months—store in individual portions for easy meals.

Nutrition

Find it online: https://tastyera.com/chicken-barley-soup-with-carrots-and-celery/