Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 4g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
