Description
Chicken Barley Soup is a hearty and comforting meal combining tender chicken thighs, chewy pearl barley, and fresh vegetables in a savory broth. Perfect for cozy lunches or dinners, this nutritious soup is easy to prepare with simple ingredients and offers a wholesome, warming experience ideal for chilly days.
Ingredients
Scale
Protein
- 4 bone-in chicken thighs
Grains
- 3/4 cup pearl barley, rinsed
Vegetables
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
Liquids & Herbs
- 6 cups chicken broth
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
Seasonings
- Salt, to taste
- Black pepper, to taste
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare the ingredients: Chop onions, carrots, and celery into bite-sized pieces. Mince the garlic cloves and rinse the pearl barley under cold water to remove excess starch.
- Brown the chicken: Heat olive oil in a large pot over medium-high heat. Add chicken thighs and cook until golden on both sides but not fully cooked through. Remove and set aside.
- Sauté the vegetables: Using the same pot, add onions, carrots, and celery. Cook for 5-7 minutes until softened and fragrant. Stir in minced garlic during the last minute to prevent burning.
- Add broth, barley, and chicken: Return chicken thighs to the pot along with rinsed barley. Pour in chicken broth and bring to a boil, then reduce heat to a simmer.
- Simmer gently: Let the soup simmer uncovered for 40-50 minutes or until barley is tender and chicken is cooked through, stirring occasionally to prevent sticking.
- Shred the chicken: Remove chicken thighs, shred the meat with forks, discard bones, and return shredded chicken to the pot. Season with salt, pepper, and fresh thyme or parsley.
- Final taste and serve: Stir the soup well and simmer for an additional 5 minutes to meld flavors. Serve hot garnished with extra parsley or cracked black pepper if desired.
Notes
- Use bone-in chicken thighs for richer broth flavor.
- Lightly toast the barley in the pot before adding broth to enhance nuttiness.
- Stir gently to keep barley grains intact and avoid mushiness.
- Add salt gradually during cooking to layer flavors without over-seasoning.
- Add fresh herbs like parsley and thyme towards the end to maintain their brightness.
- Swap barley for rice for a gluten-free version.
- Add leafy greens like spinach or kale at the end for extra nutrients and color.
- Use chicken breast if you prefer leaner meat; adjust cooking time accordingly.
- For a spicy kick, add red pepper flakes or smoked paprika.
- Make it vegetarian by replacing chicken with mushrooms and using vegetable broth.
- Store leftovers in airtight containers in the fridge up to 4 days or freeze for longer storage.
- Reheat gently on the stove, adding broth if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 65 mg