Name: Chicken Barley Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 cup pearled barley; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, chopped; 3 cloves garlic, minced; 1 sprig fresh rosemary; 1 sprig fresh thyme; 6 cups chicken broth; 1 tbsp olive oil; Salt and pepper, to taste

I can’t wait to share this comforting Chicken Barley Soup recipe with you! If you’re like me and love a hearty, nourishing bowl of soup, this one is an absolute winner. Packed with tender chicken, hearty barley, and fresh vegetables, it’s the perfect meal for those cozy, chilly nights. The flavor combination is simple yet rich, and the texture from the barley adds just the right amount of heartiness to make this soup satisfying without being heavy.

This Chicken Barley Soup is my go-to recipe when I want something both filling and healthy. The best part? It’s easy to make and can be adapted to your taste, with the perfect balance of ingredients to keep you coming back for more.

Why You’ll Love This Chicken Barley Soup

This soup is everything you could want in a cozy, homemade meal. It’s a hearty combination of lean chicken, barley, and a mix of fresh vegetables. The barley not only provides a wonderful chewy texture but also absorbs the savory broth, adding depth to each spoonful. If you’re looking for a filling, nutritious, and warming dish that can be made in a single pot, this is it! Plus, the leftovers are just as tasty the next day. Whether you’re cooking for your family or meal prepping for the week, this soup is sure to become a favorite!

What Kind of Barley Should I Use for Chicken Barley Soup?

When making Chicken Barley Soup, it’s important to choose the right type of barley to achieve the ideal texture. Pearled barley is the most common and the best option for this recipe. It cooks relatively quickly and has a soft, chewy texture that blends perfectly with the soup. If you want a slightly nuttier flavor and more fiber, you can opt for hulled barley, though it takes longer to cook.

Options for Substitutions

While the recipe calls for a few key ingredients, there are some simple substitutions you can make based on your preferences or what you have in your pantry:

Chicken: If you prefer, you can use turkey or even ground chicken as a substitute for the chicken breast or thighs.
Barley: If barley isn’t your thing, you could swap it for quinoa or farro, though they will alter the texture slightly.
Vegetables: Feel free to add other vegetables like zucchini, celery, or even spinach for extra greens.
Broth: Chicken broth is great for flavor, but vegetable or beef broth will work too if you want to mix it up or if you’re vegetarian.

These substitutions can add variety to the soup while still keeping it delicious and comforting.

Ingredients for This Chicken Barley Soup

Chicken: You’ll need boneless, skinless chicken breasts or thighs for this recipe. The chicken provides protein and richness, and when cooked, it becomes tender and absorbs the flavors of the soup.
Barley: Pearled barley is the star ingredient in this soup. It adds heartiness and a chewy texture, soaking up all the delicious broth as it cooks.
Carrots: Fresh carrots bring a subtle sweetness and color to the soup, balancing out the savory flavors.
Onions: Onions are essential for building the flavor base, adding a savory depth to the broth.
Celery: Adds freshness and a slight crunch to the soup, enhancing its texture.
Garlic: Fresh garlic adds an aromatic, bold flavor that elevates the overall taste of the soup.
Herbs (Thyme and Rosemary): Fresh thyme and rosemary are perfect herbs for this soup. They infuse the broth with a fragrant, earthy flavor that complements the chicken and vegetables.
Chicken Broth: The base of the soup, chicken broth provides the rich, savory flavor that ties everything together.
Olive Oil: For sautéing the vegetables, olive oil adds a little richness and depth to the soup.
Salt and Pepper: Essential for seasoning, these bring out the flavors of the other ingredients.

Each of these ingredients plays an important role in creating a well-rounded and comforting soup. Together, they make the perfect base for a satisfying meal!

Step 1: Sauté the Vegetables

Start by heating some olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Cook them for about 5 minutes, stirring occasionally, until they soften and begin to become fragrant. The vegetables will form the base of your soup, so take your time to develop their flavors.

Step 2: Add Garlic and Herbs

Once the vegetables are softened, add in the minced garlic, fresh thyme, and rosemary. Cook for an additional 1-2 minutes, until the garlic becomes fragrant and the herbs start to release their oils. This step helps infuse the soup with those delicious aromatic flavors.

Step 3: Add the Chicken and Barley

Next, add the chicken (either whole pieces or chopped, depending on your preference) and the barley. Stir everything together to combine, ensuring the barley is evenly distributed. The chicken will cook as the soup simmers, and the barley will begin absorbing the flavors.

Step 4: Pour in the Broth and Simmer

Pour in the chicken broth, then bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 45 minutes. Stir occasionally, and make sure the barley is fully cooked and tender. The chicken should also be cooked through at this point.

Step 5: Shred the Chicken

Once the soup is done simmering, remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces and return it to the soup. Stir to combine, and then taste for seasoning, adjusting with salt and pepper as needed.

Step 6: Serve and Enjoy

Once everything is cooked and well-mixed, ladle the soup into bowls and serve hot. If desired, garnish with a little extra fresh rosemary or thyme for a touch of color and flavor.

How Long to Cook the Chicken Barley Soup

The total cook time for Chicken Barley Soup is about 1 hour. Here’s the breakdown:

Sautéing the vegetables: 5 minutes
Simmering the soup: 45 minutes
Shredding the chicken and final simmer: 5-10 minutes

The barley needs time to soften and absorb all the flavors, and the chicken should cook all the way through. While it takes some time, the wait is totally worth it for a warm and hearty bowl of soup!

Tips for Perfect Chicken Barley Soup

Don’t Rush the Sautéing: Take your time when sautéing the vegetables. This step builds the foundation of the soup’s flavor, so be sure to cook them until they’re soft and fragrant.
Use Fresh Herbs: Fresh thyme and rosemary make all the difference in this soup. If using dried herbs, use about 1/3 of the amount stated for fresh herbs, as they are more concentrated in flavor.
Check the Barley: Barley takes a while to cook, so be sure to check it toward the end of the simmering time. You want it to be tender but still have a bit of chew.
Shred the Chicken Well: If you prefer a more delicate texture in the soup, shred the chicken finely. This will help distribute the chicken evenly throughout the soup.
Season to Taste: Don’t forget to taste the soup at the end of the cooking process. Sometimes a pinch of salt or extra pepper can really elevate the flavors.

By following these tips, you’ll ensure your Chicken Barley Soup turns out perfectly every time!

Watch Out for These Mistakes While Cooking

Overcooking the Barley: While barley is a great addition to this soup, be careful not to overcook it. If left too long on the stove, it can become mushy and lose its hearty texture. Keep an eye on the cooking time and test the barley toward the end to ensure it’s tender but still has a bit of chew.
Undercooking the Chicken: Always make sure your chicken is fully cooked before shredding it. Undercooked chicken can lead to food safety issues and an unpleasant texture. If you’re unsure, use a meat thermometer—chicken should reach an internal temperature of 165°F (74°C).
Not Enough Broth: Barley absorbs a lot of liquid while it cooks, so make sure to add enough broth. If the soup seems too thick after simmering, simply add a little extra broth or water to adjust the consistency.
Not Adjusting Seasoning: Sometimes, the soup might need a little extra salt and pepper, especially if you’re using low-sodium broth. Always taste before serving and adjust the seasoning to your liking.
Skipping the Sautéing Step: Sautéing the vegetables helps release their flavors and creates a more flavorful broth. Skipping this step can make the soup taste flat. Don’t rush this part!

What to Serve With Chicken Barley Soup?

This hearty soup is filling on its own, but there are plenty of great options to serve alongside it for a complete meal.

Crusty Bread

A warm, crusty loaf of bread is the perfect companion to dip into the soup. Whether it’s a sourdough or a French baguette, the texture and flavor complement the soup’s richness.

Green Salad

A fresh, light salad can balance the heaviness of the soup. Consider a simple green salad with a tangy vinaigrette for a refreshing contrast.

Grilled Cheese Sandwich

If you’re looking for comfort, a gooey grilled cheese sandwich on the side is always a crowd-pleaser. The creamy cheese pairs wonderfully with the savory soup.

Roasted Vegetables

Roasted vegetables like Brussels sprouts, sweet potatoes, or broccoli would make a flavorful and nutritious side that enhances the soup’s flavors.

Cheese Biscuits

Soft, cheesy biscuits are a delicious option to serve with soup, adding a buttery richness and satisfying texture to every bite.

Pickled Vegetables

A small serving of pickled cucumbers or carrots provides a tangy bite that complements the soup’s richness and adds some crunch.

Pita Chips

For something light but crunchy, serve pita chips on the side for a satisfying contrast to the creamy soup.

Apple Slices

For a touch of sweetness, crisp apple slices make a great addition to the meal, especially when paired with cheese or a savory side dish.

Storage Instructions

To store leftover Chicken Barley Soup, let it cool down to room temperature before transferring it to an airtight container. The soup will keep well in the refrigerator for 3-4 days. Be sure to refrigerate it promptly after it has cooled to prevent any bacterial growth.

If you want to keep it longer, you can freeze the soup. Store it in a freezer-safe container or a freezer bag, and it will last for up to 3 months. When you’re ready to enjoy it again, thaw the soup in the refrigerator overnight before reheating.

Reheating

To reheat the soup, you can either microwave it or warm it on the stovetop.

Microwave: Place the soup in a microwave-safe bowl, cover it loosely, and heat for 1-2 minutes, stirring halfway through, until it’s hot. If the soup has thickened too much in the fridge, simply add a bit of broth or water to reach your desired consistency.
Stovetop: Reheat the soup over medium heat in a pot, stirring occasionally. If needed, add a little extra broth to thin it out to your liking. Let it heat for about 5-10 minutes until it’s thoroughly warmed.

Estimated Nutrition

This Chicken Barley Soup is not only comforting but also nutritious! Here’s an estimate of the nutrition per serving (based on a 1-cup serving):

Calories: 250-300
Protein: 25g
Carbs: 30g
Fiber: 6g
Fat: 7g
Sodium: 500mg (depending on broth used)

This soup is a great source of protein and fiber, making it both filling and healthy. Plus, it’s low in fat and offers a nice balance of carbohydrates from the barley and vegetables.

Frequently Asked Questions

Can I use a slow cooker to make Chicken Barley Soup?

Yes! To make this in a slow cooker, simply sauté the vegetables, garlic, and herbs on the stove first, then add them to the slow cooker with the chicken, barley, and broth. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken at the end and season to taste.

Can I make this soup without chicken?

Absolutely! For a vegetarian version, you can use vegetable broth and add extra vegetables like mushrooms, potatoes, or spinach to make up for the protein. You can also use beans like cannellini beans or chickpeas for a hearty alternative.

Is this soup gluten-free?

Yes, this Chicken Barley Soup is not gluten-free because of the barley. However, you can substitute barley with quinoa, rice, or another gluten-free grain to make the soup gluten-free.

Can I make this soup ahead of time?

Yes! This soup actually gets better with time as the flavors meld together. You can make it ahead of time and store it in the fridge for 3-4 days or freeze it for up to 3 months.

H3: How do I know when the barley is done cooking?

Barley should be tender with a chewy texture when it’s done cooking. Taste it toward the end of the simmering time to make sure it’s soft but still has some bite. If it’s too firm, let it simmer a bit longer.

Can I use pre-cooked chicken in this recipe?

Yes! If you’re using rotisserie chicken or any leftover cooked chicken, simply add it toward the end of the cooking process to heat through. This will save you time and still result in a delicious soup.

How do I make this soup spicier?

To add a little heat to your soup, you can include a pinch of red pepper flakes, a chopped jalapeño, or a dash of hot sauce when sautéing the vegetables. Adjust to your spice preference!

Can I use frozen vegetables?

Yes, you can use frozen vegetables in this soup. Just be sure to add them in after the chicken and barley have had some time to cook, so they don’t overcook and become mushy.

Conclusion

This Chicken Barley Soup is the perfect blend of hearty, healthy, and comforting. It’s so easy to make and can be customized to suit your preferences. Whether you’re preparing it for a cozy family dinner or meal prepping for the week, it’s sure to be a hit.

Don’t forget to save this recipe to your Pinterest board and share it with your family and friends – they’ll thank you for it! Enjoy!