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

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

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant, being careful not to let it brown.
Add the chicken pieces to the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
Stir in the pearl barley, chicken broth, dried thyme, bay leaf, salt, and pepper. Increase the heat to bring the mixture to a boil.
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.
In the last 5 minutes of cooking, add the chopped kale or spinach and stir until just wilted and vibrant in color.
Taste and adjust seasoning with additional salt and pepper, if needed. Remove and discard the bay leaf.
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