Description
A wholesome and nourishing soup, Chicken Barley Soup is a comforting bowl of tender chicken, hearty barley, and a medley of fresh vegetables, all simmered together in a savory broth. The barley adds a satisfying chew, while the chicken provides lean protein, making this soup both filling and nutritious. With subtle herbs and a light seasoning, it’s a perfect balance of flavors that warms you from the inside out—ideal for chilly days or when you’re craving a cozy, nourishing meal.
Ingredients
- 2 tablespoons olive oil: For sautéing the vegetables and adding flavor to the soup base.
- 1 medium onion, chopped: Adds sweetness and depth of flavor to the soup.
- 2 carrots, peeled and diced: Adds natural sweetness and a vibrant color to the soup.
- 2 celery stalks, diced: Contributes a fresh crunch and flavor to the soup.
- 2 cloves garlic, minced: For a punch of aromatic flavor.
- 1 ½ cups pearl barley: This nutty whole grain adds texture and chewiness to the soup.
- 6 cups chicken broth (low-sodium preferred): The base of the soup that ties everything together.
- 2 cups cooked chicken, shredded or diced: Use leftover rotisserie chicken, chicken breasts, or thighs. It adds protein and flavor to the soup.
- 1 teaspoon dried thyme: A warm, earthy herb that complements the chicken and vegetables.
- 1 teaspoon dried rosemary: Adds a fragrant, piney flavor that enhances the soup’s savory elements.
- 1 bay leaf: Adds subtle depth to the broth.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
- 1 tablespoon lemon juice (optional): For a bright burst of acidity that can elevate the flavor of the soup.
- Fresh parsley or thyme for garnish: Adds freshness and color when serving.
Instructions
STEP 1: PREPARE THE VEGETABLES
Start by preparing your vegetables. Chop the onion, carrots, celery, and garlic into bite-sized pieces. This step can be done ahead of time if you’re meal prepping for the week.
STEP 2: SAUTÉ THE VEGETABLES
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until the vegetables have softened and the onion becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant. This step builds the flavor base of the soup.
STEP 3: ADD THE BARLEY AND SEASONINGS
Once the vegetables are softened, add the pearl barley to the pot, stirring it to coat it with the oil and vegetables. Add the dried thyme, rosemary, and bay leaf to the pot, and season with salt and pepper. Stir everything together for another 2 minutes to allow the spices to bloom.
STEP 4: POUR IN THE BROTH
Pour in the chicken broth, stirring to combine all the ingredients. Increase the heat to bring the soup to a boil, then reduce the heat to low to let it simmer. Cover the pot and cook for 30-40 minutes, or until the barley is tender and has absorbed some of the broth. Stir occasionally to prevent the barley from sticking to the bottom.
STEP 5: ADD THE CHICKEN
Once the barley is cooked, add the cooked chicken to the pot. If you’re using leftover rotisserie chicken, simply shred it into bite-sized pieces before adding it to the soup. Stir to combine the chicken with the barley and vegetables, and let it simmer for another 5 minutes to warm the chicken through.
STEP 6: FINISH AND SERVE
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if necessary. If you’d like a bit of acidity to balance the richness of the broth, add a tablespoon of lemon juice. Remove the bay leaf, and ladle the soup into bowls. Garnish with freshly chopped parsley or thyme for an extra pop of color and flavor.
Serve the soup hot with a side of crusty bread, a green salad, or some roasted vegetables for a complete and satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320 kcal
- Fat: 9g
- Carbohydrates: 35g
- Protein: 30g