Chicken Barley Soup is a hearty and comforting dish packed with tender chicken, wholesome barley, and flavorful vegetables. It’s a perfect meal for chilly days or when you need something nourishing and satisfying. This one-pot soup is easy to make and full of nutritious ingredients, making it a great choice for a balanced meal.
Why You’ll Love This Recipe
- Healthy and nutritious – Packed with protein, fiber, and vitamins.
- Hearty and filling – Barley adds a chewy texture and keeps you satisfied.
- Easy one-pot meal – Minimal cleanup and simple preparation.
- Great for meal prep – Tastes even better the next day!
- Customizable – Add your favorite vegetables and seasonings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Pearl barley
- Carrots, diced
- Celery, diced
- Onion, chopped
- Garlic, minced
- Chicken broth
- Bay leaves
- Dried thyme
- Salt and pepper
- Olive oil
- Fresh parsley (for garnish)
- Lemon juice (optional, for brightness)
Directions
- Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add onions, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add the Chicken and Barley:
- Place the chicken breasts (or thighs) into the pot.
- Add pearl barley, bay leaves, thyme, salt, and pepper.
- Simmer the Soup:
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, or until barley is tender.
- Shred the Chicken:
- Remove the chicken from the pot and shred it using two forks.
- Return shredded chicken to the soup and stir to combine.
- Finish and Serve:
- Remove bay leaves.
- Stir in fresh parsley and a squeeze of lemon juice if desired.
- Serve warm and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Variations
- Vegetable Boost: Add mushrooms, spinach, or bell peppers.
- Spicy Kick: Stir in red pepper flakes or diced jalapeños.
- Creamy Version: Add a splash of heavy cream or coconut milk.
- Gluten-Free: Use brown rice or quinoa instead of barley.
- Slow Cooker Method: Cook on low for 6–8 hours, then shred the chicken.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring occasionally.
FAQs
Can I use rotisserie chicken?
Yes! Add pre-cooked shredded rotisserie chicken in the last 10 minutes of cooking.
What type of barley should I use?
Pearl barley works best since it cooks faster than hulled barley.
Can I make this soup in an Instant Pot?
Yes! Cook on high pressure for 20 minutes, then do a quick release.
How do I keep the barley from getting too thick?
Barley absorbs liquid, so add extra broth if the soup thickens too much.
Can I use a different grain?
Yes! Brown rice, farro, or quinoa are good substitutes.
What herbs go well in this soup?
Thyme, rosemary, and bay leaves add great flavor.
Can I make this dairy-free?
Yes! This soup is naturally dairy-free.
How do I make this soup more flavorful?
Use homemade chicken broth and add a splash of lemon juice for brightness.
Can I use frozen chicken?
Yes! If using frozen chicken, increase the simmering time by about 10 minutes.
Is this soup good for meal prep?
Absolutely! It stores well and reheats beautifully for easy lunches or dinners.
Conclusion
Chicken Barley Soup is a wholesome, flavorful, and easy-to-make dish that’s perfect for a comforting meal. Whether you enjoy it fresh or as a make-ahead meal, its hearty ingredients and delicious taste will keep you coming back for more. Try this simple and satisfying soup today!
PrintChicken Barley Soup Recipe
This Chicken Barley Soup is a warm and satisfying dish made with tender chicken, chewy barley, and a medley of veggies in a rich, savory broth. It’s a great meal for meal prep and freezes well!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 6 cups chicken broth
- 1 cup pearl barley, rinsed
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 1 bay leaf
- 1 tablespoon lemon juice (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
-
Sauté the Vegetables:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and cook for 5 minutes until softened.
- Stir in garlic, thyme, oregano, salt, and black pepper, and cook for another 30 seconds.
-
Add Broth and Barley:
- Pour in chicken broth and add rinsed barley and bay leaf.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, until barley is tender.
-
Add Chicken & Finish:
- Stir in shredded chicken and let cook for another 5 minutes to warm through.
- Remove bay leaf and stir in lemon juice if using.
-
Serve & Garnish:
- Ladle into bowls and sprinkle with fresh parsley. Serve warm!
Notes
- Swap pearl barley for quick-cooking barley to reduce cook time.
- Use bone-in chicken breasts or thighs for extra flavor—just simmer them in the soup, then shred before serving.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.