There’s nothing quite like a steaming bowl of chicken barley soup to chase away the chill of a cold day. Brimming with tender chicken, hearty barley, and a medley of vibrant vegetables, this recipe is comfort food at its finest. Whether you’re feeling under the weather or just craving something warm and nourishing, this soup delivers on all fronts with its rich flavor and wholesome ingredients.
Barley adds an irresistible chewiness and depth, while fresh herbs infuse every spoonful with aromatic goodness. The beauty of this dish lies in its simplicity—minimal effort, maximum reward. Once you try it, you’ll see why it’s become a staple in so many kitchens.
Why You’ll Love This Soup
• Simple and Satisfying: This recipe balances rich flavors with wholesome ingredients for a cozy, comforting meal.
• Versatile: Easy to customize with your favorite vegetables, grains, or proteins.
• Meal-Prep Friendly: Perfect for batch cooking, it stores and reheats beautifully for busy days.
Ingredients needed
• Olive Oil: Adds richness to the soup base.
• Vegetables: Onion, carrot, celery, and leek create a flavorful mirepoix.
• Fresh Herbs: Thyme and rosemary for aromatic depth.
• Pearl Barley: A hearty grain that holds its texture.
• Chicken Breasts: Lean protein that’s tender and juicy.
• Chicken Stock: The foundation of the soup’s comforting flavor.
• Bay Leaves: Subtle earthy notes.
• Parsley: Fresh, vibrant garnish.
• Salt and Pepper: To taste.
Step-by-Step Instructions
1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and sliced leek. Cook for 5-7 minutes, stirring occasionally, until softened.
2. Infuse the Flavor: Stir in fresh thyme and rosemary, cooking for an additional minute to release their aroma.
3. Add Barley: Rinse the pearl barley, then stir it into the pot to coat it with the vegetable mixture.
4. Simmer the Soup: Lay chicken breasts on top of the barley and vegetables. Add bay leaves and pour in the chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 45-50 minutes, until the barley is tender and the chicken is fully cooked.
5. Shred the Chicken: Remove the chicken breasts, shred them with two forks, and return the shredded meat to the pot.
6. Finish and Season: Stir in fresh parsley, then season with salt and freshly ground black pepper to taste. Serve hot with crusty bread.
Variations
• Vegetarian: Replace chicken with chickpeas or white beans and use vegetable stock.
• Gluten-Free: Swap barley for quinoa or brown rice.
• Extra Veggies: Add kale, spinach, zucchini, or bell peppers for added nutrition.
Storage
• Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding broth if needed.
• Freeze: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over low heat.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are flavorful and will work wonderfully in this recipe.
2. How do I prevent the soup from becoming too thick?
Barley absorbs liquid over time. Add extra chicken stock or water when reheating to maintain the desired consistency.
3. Can I make this in a slow cooker?
Yes! Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
The Goods
Chicken Barley Soup
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Recipes
- 1 medium onion diced
- 1 medium carrot diced
- 2 –3 celery stalks diced
- 1 medium leek white and light green parts only, sliced
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 cup 175 g pearl barley, rinsed
- 2 chicken breasts approximately 1 lb / 450 g total
- 2 bay leaves
- 6 cups 1.5 liters chicken stock
- 1 handful fresh parsley roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, celery, and leek. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the thyme and rosemary, cooking for another minute to release their aroma.
- Add the pearl barley and stir until evenly combined with the vegetables and herbs.
- Place the chicken breasts on top of the mixture, and add the bay leaves.
- Pour in the chicken stock and gently stir.
- Bring the soup to a boil, then lower the heat and let it simmer, covered, for 45–50 minutes, or until the barley is tender and the chicken is cooked through.
- Remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and stir in the fresh parsley.
- Taste and season with salt and freshly ground black pepper, adjusting as needed.
- Serve warm and enjoy the cozy, hearty flavors!
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