Chicken Barley Soup

This hearty Chicken Barley Soup is the perfect bowl of comfort for cozy nights. Tender chicken thighs, chewy pearl barley, and a medley of vegetables simmer together in a savory broth, creating a nourishing, one-pot meal. It’s simple, satisfying, and ideal for make-ahead lunches or weeknight dinners when you crave something warm and wholesome.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 6 cups chicken broth (low-sodium preferred)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 cups kale or spinach, chopped
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it brown.
4. Add the chicken pieces to the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
5. Stir in the pearl barley, chicken broth, dried thyme, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover partially with a lid, and let the soup simmer gently for 30–35 minutes, or until the barley is tender and the chicken is cooked through. Stir occasionally to prevent sticking.
7. In the last 5 minutes of cooking, add the chopped kale or spinach and stir until just wilted and vibrant in color.
8. Taste and adjust seasoning with additional salt and pepper, if needed. Remove and discard the bay leaf.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Variation

1. Swap the chicken: Use leftover rotisserie chicken. Stir in shredded cooked chicken during the last 10 minutes of simmering instead of browning raw chicken.
2. Make it vegetarian: Omit the chicken and use vegetable broth. Add an extra cup of veggies (such as mushrooms or zucchini) and a can of white beans for protein.
3. Lemon-herb twist: Finish the soup with the juice of half a lemon and extra fresh herbs (like dill or basil) just before serving for a bright, fresh flavor.

Cooking Notes

1. Rinse the barley before adding it to remove excess starch and any debris, which helps keep the broth clearer.
2. Simmer gently rather than boiling vigorously to keep the chicken tender and prevent the barley from breaking apart.
3. If you prefer a slightly thicker, stew-like consistency, simmer uncovered for the last 10 minutes to allow some liquid to reduce.

Serving Suggestions

1. Serve with warm crusty bread, garlic toast, or a simple baguette to soak up the flavorful broth.
2. Pair with a light green salad dressed with lemon vinaigrette for a balanced, complete meal.
3. Top each bowl with extra chopped herbs, a sprinkle of grated Parmesan, or a drizzle of good olive oil for added richness.

Tips

• Cut the chicken and vegetables into similar bite-sized pieces so they cook evenly and fit nicely on a spoon.
• Make a big batch and store leftovers in the fridge for up to 4 days; the flavors deepen and improve by the next day.
• Barley continues to absorb liquid over time. When reheating leftovers, add extra broth or water and adjust the seasoning as needed.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 24 g
• Sodium: 520 mg

Frequently Asked Questions

1. Can I use quick-cooking barley instead of pearl barley?
   Yes, but reduce the simmering time according to the package directions and add it later in the cooking process so it doesn’t overcook.
2. Can this soup be frozen?
   Yes. Let it cool completely, then freeze in airtight containers for up to 3 months. The barley will soften slightly after thawing, but the soup will still be delicious.
3. How can I make this soup gluten-free?
   Barley contains gluten, so substitute it with brown rice, wild rice, or quinoa and adjust the cooking time as needed.
4. Can I make this in a slow cooker?
   Yes. Sauté the vegetables and brown the chicken first on the stovetop, then transfer everything (except the greens and parsley) to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, adding the greens in the last 20–30 minutes.

Conclusion

This Chicken Barley Soup brings together tender chicken, hearty barley, and vibrant vegetables in a cozy, flavorful broth that feels like a hug in a bowl. Make it on a chilly evening, portion it for the week, or freeze a batch for busy nights. It’s simple, satisfying, and endlessly comforting without a lot of fuss.

Chicken Barley Soup

---

• Author: Avery
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Balanced

Print Recipe

Pin Recipe

Description

This hearty Chicken Barley Soup is the perfect bowl of comfort for cozy nights. Tender chicken thighs, chewy pearl barley, and a medley of vegetables simmer together in a savory broth, creating a nourishing, one-pot meal. It’s simple, satisfying, and ideal for make-ahead lunches or weeknight dinners when you crave something warm and wholesome.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup pearl barley, rinsed
• 6 cups chicken broth (low-sodium preferred)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 cups kale or spinach, chopped
• Fresh parsley, chopped (for garnish)

---

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it brown.
4. Add the chicken pieces to the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
5. Stir in the pearl barley, chicken broth, dried thyme, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover partially with a lid, and let the soup simmer gently for 30–35 minutes, or until the barley is tender and the chicken is cooked through. Stir occasionally to prevent sticking.
7. In the last 5 minutes of cooking, add the chopped kale or spinach and stir until just wilted and vibrant in color.
8. Taste and adjust seasoning with additional salt and pepper, if needed. Remove and discard the bay leaf.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Notes

• Use low-sodium chicken broth so you can better control the salt level.
• Pearl barley can thicken as it sits; if the soup becomes too thick, simply stir in a splash of broth or water when reheating.
• Chicken thighs add extra flavor and tenderness, but you can substitute chicken breast if you prefer a leaner option.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approximately 1 1/2 cups)
• Calories: 320 kcal
• Sugar: 5 g
• Sodium: 520 mg
• Fat: 10 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 6 g
• Protein: 24 g
• Cholesterol: 80 mg

Keywords: chicken barley soup, hearty soup, cozy dinner, one pot meal, healthy chicken soup, barley recipe