Chicken Soup with Barley
A rustic chicken soup simmered with tender vegetables, chewy pearl barley, and fresh herbs. It’s hearty enough for dinner, yet light and comforting, making it an excellent healthy one-pot meal.
⏱ Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
1.5 lbs (700g) bone-in chicken thighs or breasts (skin removed for lighter broth)
1 tbsp olive oil
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
3/4 cup pearl barley, rinsed
8 cups chicken broth (or water + bouillon)
2 bay leaves
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried parsley (or 2 tbsp fresh)
Salt & pepper, to taste
2 cups baby spinach or kale (optional, for greens)
Juice of 1/2 lemon (optional, for brightness)
Instructions
1. Sear chicken:
Heat olive oil in a large pot over medium heat. Add chicken and sear 2–3 minutes per side (optional, for richer flavor). Remove and set aside.
2. Sauté veggies:
In the same pot, add onion, carrots, celery, and garlic. Cook 5 minutes until softened.
3. Simmer:
Add chicken back to the pot along with barley, broth, bay leaves, thyme, parsley, salt, and pepper.
Bring to a boil, reduce heat, cover, and simmer for 35–40 minutes, until chicken and barley are tender.
4. Shred chicken:
Remove chicken, shred with two forks, and return to the soup.
5. Finish:
Stir in spinach/kale if using, and cook 2–3 minutes until wilted.
Add lemon juice for brightness, adjust seasoning, and serve hot.
Serving Suggestions
Pair with crusty bread or garlic toast.
Top with fresh parsley or dill for freshness.
Add a sprinkle of Parmesan for a richer flavor.
Notes & Tips
Barley continues to absorb liquid — add extra broth or water if reheating.
For faster cooking, use quick-cooking barley (ready in ~15 minutes).
Can be made with leftover rotisserie chicken — just add it in the last 10 minutes.
❓ Frequently asked questions FAQ
Q: Can I freeze this soup?
Yes — it freezes well for up to 3 months. Reheat with a splash of broth.
Q: Can I make it gluten-free?
Yes — substitute brown rice or quinoa for barley.
Q: Can I make it creamy?
Yes — stir in a splash of cream or coconut milk at the end.
Nutrition Information
Calories: 320
Protein: 28g
Fat: 8g
Carbs: 34g
Fiber: 6g
Sodium: 620mg