Chicken Barley Soup
When the weather turns crisp or you need a little comfort in a bowl, homemade chicken barley soup delivers on every front. This classic soup balances wholesome, satisfying ingredients with practical simplicity, making it a steadfast favorite in kitchens everywhere. With tender bites of chicken, chewy pearl barley, and a colorful array of vegetables all simmered in a flavorful broth, this soup does more than fill you up—it revitalizes. Whether you’re aiming for cozy family dinners or easy meal prep, chicken barley soup fits seamlessly into your kitchen routine.
Why Make Chicken Barley Soup?
Chicken barley soup is more than the sum of its parts, offering nourishment and deep flavors in every spoonful. Here’s what makes it stand out:
- Balanced Nutrition: The pairing of lean chicken with barley packs each bowl with protein, fiber, and complex carbohydrates. This balance helps keep you full and energized.
- Heartiness Without Heaviness: Barley soaks up the broth and infuses the soup with its nutty, earthy texture, yet the soup stays light enough to enjoy year-round.
- Versatile and Adaptable: You can swap in seasonal vegetables, adjust the seasoning, or add a squeeze of lemon for brightness. Whether you cook for one or a crowd, the recipe adjusts with ease.
- Batch-Friendly: Leftovers improve with time, making this soup an ideal candidate for meal prepping, work lunches, or sharing with friends.
Essential Ingredients
Each component adds to the overall flavor and satisfaction of chicken barley soup. Here’s a look at the key players:
| Ingredient | Function in Soup | Tips & Alternatives |
|---|---|---|
| Chicken thighs | Rich, tender protein | Use boneless for easy shredding; breast works, too |
| Pearl barley | Hearty texture; thickens broth | Rinse well before use |
| Onion | Aromatic sweetness | Yellow or white both work |
| Garlic | Boosts overall flavor | Fresh minced preferred |
| Carrots & celery | Adds color, texture, mild sweetness | Diced for a balanced bite |
| Olive oil | For sautéing and flavor | Canola or vegetable oil works |
| Chicken broth | Soup base | Low-sodium offers more control |
| Bay leaf | Depth and warmth | Remove before serving |
| Dried thyme & rosemary | Herbal undertones | Adjust amounts as desired |
| Salt & pepper | For seasoning | Taste and adjust as you cook |
| Fresh parsley | Bright garnish | Dill or chives also shine |
| Lemon juice (optional) | Finishing touch | Adds fresh zing |
Step-By-Step: How to Make Chicken Barley Soup
Bringing this soup together requires minimal fuss and delivers maximum flavor. Here’s how you can make it at home:
1. Sear the Chicken
Pat the chicken thighs dry and season them on both sides. Heat olive oil in a large pot over medium heat. Add the chicken and sear until golden brown on each side, about 6 minutes. Transfer to a plate. This step creates a flavorful base for the soup.
2. Sauté the Vegetables
In the same pot, add diced onions, carrots, and celery. Stir and cook until the vegetables begin to soften and the onion turns translucent, usually 5-8 minutes. Add minced garlic and cook for another minute to release its aroma.
3. Add Barley and Broth
Stir in rinsed pearl barley. Pour in the chicken broth. Add bay leaf, thyme, and rosemary. Return the seared chicken to the pot, nestling it among the other ingredients.
4. Simmer the Soup
Bring the pot to a gentle boil. Reduce the heat to low, cover, and let it simmer for around 45 minutes. The barley will become tender and the chicken will cook through, infusing the broth with rich flavor.
5. Shred and Return the Chicken
Remove the cooked chicken from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup. If needed, skim and discard excess fat from the surface for a lighter broth.
6. Season and Finish
Taste the soup and adjust the salt and pepper. If you want a subtle tang, squeeze in a bit of fresh lemon juice. Ladle the soup into bowls and sprinkle with freshly chopped parsley.
Serving Suggestions
Chicken barley soup is satisfying on its own, but a few thoughtful sides round out the meal. Here are some tasty pairing ideas:
- Warm slices of crusty sourdough or a multigrain loaf for dipping
- A light green salad with lemon vinaigrette
- Roasted root vegetables for extra comfort
- A sprinkle of grated Parmesan or pecorino cheese
Tips and Variations
Chicken barley soup is flexible and forgiving. Try these strategies for even better results or creative twists:
- Thoroughly Rinse Barley: Wash pearl barley in a colander under cold running water to prevent cloudiness and unwanted starch in the broth.
- Vegetable Add-Ins: For extra nutrition, toss in diced potatoes, zucchini, spinach, or mushrooms in the last 20 minutes of cooking.
- Herb Swap: Fresh herbs like dill or tarragon create a unique flavor profile. Add them at the end to preserve their brightness.
- Broth Choices: Use homemade chicken stock for richer flavor, or keep it easy with a good-quality store-bought broth.
- For Creamier Soup: Stir in a splash of milk or cream just before serving for a velvety texture.
Troubleshooting and Texture
Barley continues to absorb liquid as it sits. If your soup thickens more than you like, add a bit more broth or water when reheating. If you prefer a soup with distinct grains, cook barley separately and add it towards the end.
Storage and Reheating
Chicken barley soup suits batch cooking and reheating, making it a practical dish for busy weeks.
To Refrigerate: Once cooled, store the soup in an airtight container for up to 4 days. Add a splash of broth or water when reheating if needed.
To Freeze: Divide cooled soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove.
To Reheat: Warm soup on the stovetop over medium heat, stirring occasionally. For quick portions, microwave in 1-minute increments, stirring in between.
Nutritional Profile
A bowl of chicken barley soup offers a satisfying ratio of protein, fiber, vitamins, and minerals. The barley provides slow-digesting carbohydrates and keeps you full for hours, while the vegetables supply antioxidants and flavor. Choose low-sodium broth and moderate additions of salt for a heart-healthy meal.
Chicken Barley Soup: Recipe Card
| Ingredient | Amount |
|---|---|
| Boneless chicken thighs | 1.5 pounds |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Carrots, chopped | 2 medium |
| Celery, chopped | 2 stalks |
| Pearl barley | 3/4 cup |
| Chicken broth | 8 cups |
| Bay leaf | 1 |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1/2 teaspoon |
| Salt and black pepper | To taste |
| Fresh parsley, chopped | 1/4 cup |
| Lemon juice (optional) | To taste |
Instructions:
1. Heat the olive oil in a large pot over medium heat. Season chicken thighs with salt and pepper. Sear until browned, then set aside.
2. Add diced onion, carrot, and celery to the pot. Sauté until soft, then add garlic and cook for another minute.
3. Stir in rinsed barley. Add broth, bay leaf, thyme, and rosemary. Return chicken to the pot.
4. Bring to a boil, reduce heat, and simmer covered for 45 minutes.
5. Remove chicken, shred, and return to the soup.
6. Adjust seasoning. Add lemon juice if using and garnish with parsley before serving.
Frequently Asked Questions
Can I use leftover roasted chicken?
Yes, stir shredded cooked chicken in during the last 10 minutes of simmering, just long enough to heat it through.
What’s the difference between pearl and hulled barley?
Pearl barley is more common and cooks faster, with a softer texture. Hulled barley is less processed and chewier; it needs more cooking time.
Is this soup gluten-free?
Barley contains gluten. For a gluten-free version, swap in brown rice or quinoa (adjust cooking times as needed).
Can I make this in a slow cooker?
Absolutely. Sauté the vegetables first for flavor, then combine all ingredients in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
Final Thoughts
Chicken barley soup brings together simple ingredients and comforting flavors in every bowl. Its nourishing qualities and flexible nature mean you can make it your own. The next time you crave a warm, wholesome meal, let this timeless soup carry you through. Share it with family, serve it with fresh bread, and enjoy the leftovers for days—a practical and delicious tradition.
Chicken Barley Soup
This chicken barley soup is so comforting. It’s incredibly satisfying. The combo of tender chicken, veggies, and hearty barley makes for a filling bowl.
Ingredients
- 3 carrots, peeled and sliced
- 1 bay leaf
- Juice of half a lemon (optional, for a bright finish)
- 3 celery stalks, sliced
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 tbsp olive oil
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 lb boneless, skinless chicken thighs (you can also use chicken breasts)
- 1 medium onion, diced
- 1 cup pearl barley, rinsed
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then sear them for 5–7 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked at this stage, just browned. Remove from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Add the rinsed barley, bay leaf, thyme, rosemary, and chicken broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Add the browned chicken back into the pot. Cover and let it simmer for 40–45 minutes, stirring occasionally, until the barley is tender and the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. If you want a brighter flavor, stir in the juice of half a lemon.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.