Description
A comforting and nutritious chicken barley soup made with tender shredded chicken, hearty barley, and a medley of fresh vegetables. This wholesome soup is perfect for chilly days and is ideal for meal prepping, offering warmth and nourishment in every bowl.
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded
- ½ cup barley (uncooked)
- 4 cups chicken broth
Vegetables
- 1 carrot, diced
- 1 celery stalk, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
Other
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: parsley or thyme for garnish
Instructions
- Heat olive oil: In a large pot, warm the olive oil over medium heat to prepare for sautéing.
- Sauté vegetables: Add the chopped onion, minced garlic, diced carrot, and chopped celery to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5–7 minutes.
- Add barley and broth: Pour in the uncooked barley and chicken broth. Bring the mixture to a rolling boil to start the cooking process for the barley.
- Simmer the soup: Reduce the heat to low to maintain a gentle simmer. Cover the pot partially and let it cook for 30–40 minutes, or until the barley is tender and has absorbed some of the broth.
- Add shredded chicken: Stir in the shredded cooked chicken and continue to simmer the soup for another 5–10 minutes until the chicken is heated through and flavors meld.
- Season and garnish: Taste the soup and season with salt and pepper as desired. Sprinkle with fresh parsley or thyme if using, and stir gently.
- Serve warm: Ladle the soup into bowls and enjoy immediately while warm and comforting.
Notes
- This soup can easily be made in a slow cooker by adding all ingredients except the chicken, which should be added in the last 30 minutes of cooking.
- Chicken barley soup freezes well; store leftovers in airtight containers and reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 40–50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy / International
