Chicken Barley Soup

Cozy up with a bowl of homemade chicken barley soup! This hearty and nourishing dish is perfect for chilly evenings when you need a comforting meal.

There’s something so satisfying about the combination of tender chicken, hearty barley, and a medley of veggies. It’s all simmered to perfection in a flavorful broth.

Making this soup is a breeze, too! It’s a one-pot wonder and fills your kitchen with the most inviting aroma.

I like to serve it with crusty bread to soak it all up! 

Why You’ll Love This Chicken Barley Soup

Comfort Food: This hearty soup is the ultimate comfort in a bowl, perfect for cozy nights in or when you need a warm hug from the inside out.

Rich Taste: The combination of tender chicken, hearty barley, and aromatic herbs results in a rich and satisfying taste.

Easy Prep and Cleanup: With everything cooked in a single pot, this recipe minimizes cleanup time, making it ideal for busy weeknights or lazy weekends.

Meal Prep Magic: This soup reheats beautifully, making it an excellent option for batch cooking and meal prepping for the week ahead.

Ingredients

• Boneless, Skinless Chicken Thighs: The star of the show. They’re tender, flavorful, and perfect for shredding into the soup.
  
• Olive Oil: It’s used to sear the chicken and sauté the veggies for a rich, savory base.
  
• Onion and Garlic: The aromatic duo adds depth and complexity to the soup’s flavor profile.
  
• Carrots and Celery Stalks: They provide a sweet, earthy balance and hearty texture.
  
• Pearl Barley: It thickens the soup and makes it satisfyingly filling.
  
• Chicken Broth: The flavorful base. Homemade or low-sodium is best for controlling saltiness.
  
• Bay Leaf, Dried Thyme, and Dried Rosemary: They infuse the soup with a comforting, rustic flavor.
  
• Salt and Pepper: To enhance all the flavors and add a kick of spice.
  
• Fresh Parsley: The vibrant garnish brightens up the soup with a fresh, herbaceous note.
  
• Fresh Lemon Juice (optional): It adds a zingy, bright taste to balance the richness.

How to Make Chicken Barley Soup

This soup couldn’t be easier to whip up!

1. Sear the chicken. 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.

2. Sauté the vegetables. 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.

3. Add the barley and broth. Add the rinsed barley, bay leaf, thyme, rosemary, and chicken broth to the pot. Stir to combine.

4. Simmer. 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.

5. Shred the chicken. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

6. Adjust the seasoning. 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.

7. Serve. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.

Tips for the Best Chicken Barley Soup

Here are some of my best tips for making this soup shine.

• Give the barley a good rinse. Always rinse pearl barley before adding it to the soup to remove dust and prevent it from becoming slimy.
  
• Timing is key. Season the soup at the end of cooking to avoid over-salting, as soups reduce during cooking.
  
• Toss in fresh herbs. Adding fresh herbs at the end of cooking or as a garnish adds a fresh and bright flavor to the soup.
  
• Switch it up. Consider adding white wine when sautéing the vegetables or adding other vegetables like butternut squash, zucchini, or mushrooms to create variations.
  
• Make it a comforting feast. Serve the soup hot with crusty bread on the side for a comforting and filling meal.

How to Store

This soup is wonderful for storing, reheating, and enjoying throughout the week.

To Store: Place the cooled soup in an air-tight container and refrigerate for up to 4 days. The barley may absorb some liquid, so you might need to add a bit of broth or water when reheating.

To Freeze: Allow the soup to cool completely, then transfer to freezer-safe containers or bags. Leave some space for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

To Reheat: Warm the soup in a pot over medium heat, stirring occasionally, until hot throughout. Or, microwave individual portions in 1-minute intervals, stirring between each, until desired temperature is reached.

Chicken Barley Soup

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Calories

310

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kcal

This chicken barley soup is so comforting and satisfying! The combo of tender chicken, veggies, and hearty barley makes for a filling bowl.

Ingredients

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken thighs (you can also use chicken breasts)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, peeled and sliced

• 3 celery stalks, sliced

• 1 cup pearl barley, rinsed

• 8 cups chicken broth (preferably homemade or low sodium)

• 1 bay leaf

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 tsp dried rosemary (or 1 tbsp fresh)

• Salt and pepper to taste

• Juice of half a lemon (optional, for a bright finish)

• Fresh parsley, chopped (for garnish)

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.

Notes

• Always rinse pearl barley before adding it to the soup to remove dust and prevent it from becoming slimy.
• For added depth of flavor, consider adding a splash of white wine when sautéing the vegetables.
• If the soup thickens too much while it sits, thin it with a little more broth or water before reheating.

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