Description
This hearty Chicken Barley Soup is warm, comforting, and packed with tender chicken, wholesome barley, and vegetables simmered in a flavorful broth. Perfect for cold days, meal prep, or a nourishing family dinner.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Main Ingredients
- 1 tbsp olive oil
- ¾ cup pearl barley
- 8 cups chicken broth
- 2 cups cooked chicken, shredded or diced
Seasonings
- 1 bay leaf
- 1 tsp dried thyme
- ½ tsp dried parsley
- Salt and black pepper, to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, sliced carrots, and celery to the pot. Cook for 5–6 minutes until vegetables are softened but not browned.
- Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Add barley and broth: Pour in pearl barley, chicken broth, bay leaf, dried thyme, dried parsley, salt, and black pepper to the pot. Stir to combine all ingredients.
- Simmer soup: Bring the soup to a boil, then reduce heat to low. Let it simmer uncovered for 35–40 minutes until the barley is tender.
- Add chicken: Stir in the cooked shredded or diced chicken. Simmer for an additional 5 minutes to heat through and meld flavors.
- Finish and serve: Remove the bay leaf, taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley if desired before serving.
Notes
- For extra flavor, use rotisserie chicken to save time and add depth to the soup.
- The soup thickens as it sits; add more broth or water when reheating to reach desired consistency.
- This soup can be stored in the refrigerator for up to 4 days safely.
- It freezes well for up to 3 months when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
