This soup is filling without being heavy, thanks to the wholesome combination of lean chicken and fiber-rich barley. It’s packed with flavor from herbs, garlic, and veggies, and it’s easy to customize to your taste. Plus, it’s a one-pot meal that stores and reheats well, making it perfect for leftovers or make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breast or thighs (cooked and shredded or diced)
Pearl barley (rinsed)
Carrots (sliced)
Celery (chopped)
Onion (chopped)
Garlic (minced)
Olive oil
Chicken broth or stock
Dried thyme
Bay leaf
Salt
Black pepper
Fresh parsley (optional, for garnish)
Optional: lemon juice, spinach, or peas
Directions
In a large soup pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add the garlic and cook for 1 more minute until fragrant.
Stir in the rinsed barley, chicken broth, dried thyme, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 35–45 minutes, or until the barley is tender.
Add the cooked chicken and let it heat through for about 5–10 minutes.
Remove the bay leaf. Adjust seasoning with more salt, pepper, or a splash of lemon juice if desired.
Vegetarian version: Skip the chicken and use vegetable broth with added beans for protein.
Add greens: Stir in spinach or kale at the end of cooking.
Spicy twist: Add red pepper flakes or a diced jalapeño for heat.
Slow cooker version: Add all ingredients (with raw chicken) to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours, shredding the chicken before serving.
Herb swap: Try rosemary, oregano, or Italian seasoning for different flavor profiles.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium heat, adding a splash of water or broth if the barley has absorbed too much liquid. To freeze, cool the soup completely and transfer to freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What type of barley should I use?
Pearl barley is most common and cooks faster. Hulled barley is more nutritious but takes longer to cook.
Can I use rotisserie chicken?
Yes, using pre-cooked chicken like rotisserie makes this recipe even faster.
Does barley need to be soaked?
No, but rinsing it before cooking helps remove excess starch and debris.
Can I cook the barley separately?
Yes, cooking it separately prevents it from thickening the soup too much, especially for storing leftovers.
Is this soup gluten-free?
Barley contains gluten, so it is not gluten-free. For a gluten-free version, substitute with rice or quinoa.
Can I add potatoes?
Yes, diced potatoes can be added with the carrots and celery for extra heartiness.
Will the soup thicken as it sits?
Yes, barley continues to absorb liquid, so you may need to add more broth when reheating.
Can I make this in advance?
Absolutely. It stores well and tastes even better the next day.
How do I make it more flavorful?
Use homemade or high-quality broth, add fresh herbs, or finish with lemon juice for brightness.
Can I use frozen vegetables?
Yes, frozen carrots, peas, or mixed veggies can be added for convenience.
Conclusion
Chicken Barley Soup is the ultimate cozy and healthy one-pot meal. With its rich flavors, tender chicken, and chewy barley, it’s a delicious and comforting recipe to keep on rotation all year round. Whether for family dinners or weekly meal prep, this hearty soup is sure to satisfy.
Chicken Barley Soup is a cozy, hearty dish made with tender chicken, pearl barley, vegetables, and flavorful broth. It’s a nutritious and satisfying one-pot meal perfect for cold days, meal prep, or healthy weeknight dinners.
Ingredients
1 lb boneless, skinless chicken breast or thighs (cooked and shredded or diced)
3/4 cup pearl barley, rinsed
2 carrots, sliced
2 celery stalks, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
8 cups chicken broth or stock
1/2 tsp dried thyme
1 bay leaf
Salt to taste
Black pepper to taste
Optional: 1 tbsp lemon juice
Optional: 1–2 cups spinach or peas
Optional: chopped fresh parsley for garnish
Instructions
Heat olive oil in a large soup pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
Add minced garlic and cook for 1 more minute until fragrant.
Stir in rinsed barley, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
Reduce heat and simmer for 35–45 minutes, or until barley is tender.
Add cooked chicken and heat through for 5–10 minutes.
Stir in spinach or peas if using, and cook just until wilted or warmed through.
Remove bay leaf and adjust seasoning. Add lemon juice for brightness if desired.
Serve hot, garnished with fresh parsley.
Notes
Use rotisserie chicken to save time.Try kale, potatoes, or other veggies for variation.Barley continues to absorb liquid—add broth when reheating.Store separately from barley if making ahead for better texture.For a vegetarian version, skip the chicken and use vegetable broth and beans.
