On a chilly evening, I want a pot of soup that fills the kitchen with a savory aroma and feeds the whole table without much fuss.
This Chicken Barley Soup does exactly that, with tender chicken, plump pearl barley, and sweet vegetables floating in a golden broth.
Barley is the quiet hero here. It turns a simple chicken soup into a full meal with a chewy, slightly nutty bite that noodles can’t quite match.
Everything simmers in one pot, so cleanup is easy and the flavor builds beautifully.
I like to make a big batch on Sunday, and the leftovers taste even better by Tuesday.
If you love grain-based soups, my beef barley soup is another cozy favorite in my kitchen.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 6 servings (about 9 cups) |
| Difficulty Level | Easy |
Why You’ll Love This Chicken Barley Soup Recipe
This soup is simple, budget friendly, and packed with the kind of old-fashioned flavor that makes people go back for a second bowl.
It uses everyday ingredients and one pot, which makes it a great weeknight dinner.
- One pot only: Sauté, simmer, shred, and serve without dirtying a stack of dishes.
- Hearty and filling: Pearl barley swells as it cooks and makes every spoonful satisfying.
- Big flavor, simple ingredients: Onion, carrots, celery, garlic, thyme, and bay leaves build a classic chicken soup base.
- Great for meal prep: The soup keeps well in the fridge and freezes nicely for busy days.
- Family friendly: Mild, savory, and comforting enough for kids and picky eaters.
- Easy to customize: Swap the chicken, add extra vegetables, or finish with lemon for brightness.
You might also enjoy: Cabbage Barley Soup
Ingredients
This recipe follows the classic version you will find on popular recipe sites, built on pearl barley, chicken, and the usual carrot, celery, and onion trio.
Using low-sodium broth lets you control the salt, and if you want a homemade base, my chicken soup recipe makes a wonderful broth to start with.
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups)
- 3 celery ribs, sliced (about 1 cup)
- 4 garlic cloves, minced
- 8 cups low sodium chicken broth
- 3/4 cup pearl barley, rinsed
- 1 1/2 pounds boneless, skinless chicken breasts (or chicken thighs)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice (optional, for brightness)
- Up to 1 cup extra chicken broth or water, for thinning if needed
Kitchen Equipment Needed
You do not need anything fancy for this soup, but a heavy pot makes a real difference because it holds steady heat and keeps the barley from sticking.
Here is what I reach for every time.
- Dutch oven or large heavy-bottomed soup pot (5 to 6 quarts)
- Chef’s knife for chopping the vegetables
- Cutting board with a juice groove
- Fine mesh strainer for rinsing the barley
- Two forks or tongs for shredding the chicken
- Wooden spoon and ladle
- Measuring cups and spoons
Read Also: Crockpot Chicken Noodle Soup
Recommended Products for This Recipe
These are my personal picks after making soup in my kitchen for years, and each one makes this recipe a little easier or tastier.
If you enjoy brothy soups with a fresh, bright finish, my lemon chicken orzo soup follows the same comforting approach.
1. Le Creuset Enameled Cast Iron Dutch Oven
I have cooked countless pots of soup in an enameled Dutch oven, and the even heat keeps vegetables sweet and the barley from scorching on the bottom.
The tight lid also holds in steam during the simmer, so the broth stays full-bodied. It is an investment, but it lasts for decades.
2. Bob’s Red Mill Pearl Barley
Good barley matters in a soup where it is the star.
This pearl barley cooks up plump and tender with a pleasant chew, and it holds its shape even after a long simmer. I keep a bag in my pantry all winter.
3. Victorinox Fibrox Pro Chef’s Knife
You will be dicing an onion, carrots, and celery, and a sharp knife makes that job quick and safe.
This knife is light, comfortable, and stays sharp with minimal effort. It is the one I recommend to every beginner cook.
4. ThermoPro Instant Read Meat Thermometer
Chicken breast can turn dry if it simmers too long, and a thermometer takes the guesswork out.
Pull the chicken the moment it hits 165°F and it stays juicy and easy to shred. It also earns its keep on roasts, burgers, and baked chicken.
Step-by-Step Instructions: How to Make Chicken Barley Soup
Take your time with each step and the soup will come together smoothly, even if you are new to cooking. The whole process is simple and forgiving.
1. Prep the Vegetables and Chicken
- Peel the carrots and slice them into 1/4-inch rounds so they cook evenly and become tender by the time the barley is done.
- Dice the onion into small, even pieces, about 1/4 inch wide, so it melts into the broth.
- Slice the celery ribs into 1/4-inch pieces, cutting across the stalk.
- Mince the garlic cloves finely so they distribute evenly through the soup.
- Pat the chicken breasts dry with a paper towel and trim away any visible fat or tough bits.
- Chop the parsley and set it aside for the end, along with the lemon if you plan to use it.
2. Rinse the Barley
- Measure 3/4 cup of pearl barley into a fine mesh strainer.
- Rinse it under cold running water for about 30 seconds, stirring with your fingers, until the water runs mostly clear.
- Shake off the excess water and set the barley aside. Rinsing removes surface dust and starch, which helps the soup stay clear instead of gummy.
3. Sauté the Aromatics
- Place your Dutch oven over medium heat and add the tablespoon of olive oil.
- When the oil shimmers, add the diced onion, carrots, and celery.
- Cook for 6 to 8 minutes, stirring often with a wooden spoon, until the onion turns soft and translucent and the vegetables begin to brighten in color.
- Add the minced garlic and stir for 30 seconds, just until fragrant. Do not let the garlic brown, because it can turn bitter.
4. Add the Broth, Barley, and Seasonings
- Pour in the 8 cups of chicken broth and scrape the bottom of the pot with your spoon to loosen any browned bits, since they carry lots of flavor.
- Stir in the rinsed barley, the bay leaves, the dried thyme, the salt, and the black pepper.
- Raise the heat to high and bring the soup to a boil, which takes about 5 to 7 minutes.
- Once it boils, reduce the heat to medium-low so the soup holds a gentle simmer with small, lazy bubbles.
5. Simmer, Then Add the Chicken
- Partially cover the pot and let the soup simmer for 20 minutes, stirring occasionally so the barley does not settle and stick.
- Nestle the chicken breasts into the soup so they sit under the broth.
- Cover again and simmer for another 20 to 25 minutes, until the chicken reaches 165°F in the thickest part and the barley is tender with a slight chew.
- If the broth reduces too much or the barley soaks it up, stir in a little extra broth or water to keep the soup brothy.
6. Shred the Chicken
- Use tongs to lift the chicken breasts onto a clean cutting board.
- Let them cool for 3 to 5 minutes so they are comfortable to handle.
- Shred the chicken into bite-sized pieces with two forks, pulling in opposite directions.
- Fish out the two bay leaves and discard them.
7. Finish and Serve
- Return the shredded chicken to the pot and stir to combine.
- Simmer for 2 to 3 minutes so the chicken warms through and soaks up the broth.
- Stir in the fresh lemon juice if you like a little brightness, then taste and add more salt or pepper as needed.
- If the soup has thickened too much, stir in up to 1 cup of extra broth or water until it reaches your preferred consistency.
- Stir in the chopped parsley, ladle the soup into warm bowls, and serve right away.
Another favorite: Chicken and Wild Rice Soup
Tips for The Best Chicken Barley Soup
A few small habits make the difference between a good pot of soup and a great one.
If you enjoy a lighter, more aromatic broth, my Thai chicken soup is also worth a look.
- Use pearl barley: It cooks faster than hulled or pot barley and gives a tender, creamy result in about 45 minutes.
- Rinse the barley: A quick rinse removes dust and extra starch for a cleaner broth.
- Keep it at a gentle simmer: A hard boil can toughen the chicken and break the vegetables apart.
- Check the chicken with an instant read thermometer: Pull it at 165°F so it stays juicy.
- Season in layers: Add salt at the start, then taste again at the end, because the barley absorbs some seasoning.
- Expect the soup to thicken: Barley keeps drinking broth as it sits, so keep extra broth on hand to loosen it.
- Use thighs for richer flavor: Bone-in or boneless thighs add more fat and a deeper chicken taste than breasts.
Serving Suggestions
This soup is a full meal on its own, but a few simple sides turn it into a feast.
Ladle it into warm stoneware soup bowls and let everyone add their own finishing touches.
- Crusty bread or a toasted baguette for dunking
- A slice of warm cornbread on the side
- A simple green salad with a lemony vinaigrette
- A sprinkle of grated Parmesan over each bowl
- A squeeze of fresh lemon for extra brightness
- A grilled cheese sandwich cut into strips for dipping
Read Also: Buttery Dinner Rolls
Variations of Chicken Barley Soup
Once you have the classic version down, it is easy to make the soup your own.
These swaps keep the same base and cooking times.
- Rotisserie chicken shortcut: Skip the raw chicken and stir in 3 cups of shredded rotisserie chicken during the last 10 minutes.
- Tomato version: Add one 14.5-ounce can of diced tomatoes with the broth for a slightly tangy, heartier soup.
- Lemon herb: Increase the lemon juice to 2 tablespoons and add fresh dill at the end.
- Extra veggie: Add diced parsnips, mushrooms, green beans, or a handful of spinach in the last 5 minutes.
- Creamy style: Stir in 1/2 cup of half-and-half or heavy cream right before serving.
- Gluten-free swap: Replace the barley with farro or brown rice, though barley itself contains gluten, so adjust the cooking time accordingly.
For a creamy option, try: Chicken Gnocchi Soup
Storage and Reheating
Barley keeps absorbing liquid as the soup rests, so leftovers will look thicker the next day.
That is normal, and a splash of broth or water brings it right back, much like I do with my vegetable soup leftovers.
- Refrigerator: Cool the soup completely, then store it in airtight containers for up to 4 days.
- Freezer: Pour cooled soup into freezer safe soup containers, leaving 1 inch of space for expansion, and freeze for up to 3 months.
- Thawing: Move frozen soup to the refrigerator overnight before reheating.
- Stovetop reheating: Warm the soup over medium heat, adding 1/4 to 1/2 cup of broth or water per serving until it loosens up.
- Microwave reheating: Heat a bowl in 60-second bursts, stirring between each, until steaming hot.
- Best practice for freezing: For the best texture, freeze the soup before the barley is fully soft, or cook the barley separately and add it when reheating.
Nutritional Facts
The numbers below are an estimate for one of six servings (about 1 1/2 cups), based on low-sodium broth and boneless, skinless chicken breast.
Your totals will vary slightly depending on the brands and ingredients you use.
- Calories: about 280
- Protein: about 30 g
- Carbohydrates: about 24 g
- Fiber: about 5 g
- Fat: about 7 g
- Sodium: about 800 mg, depending on the broth
Read Also: Lentil Spinach Soup Recipe
Health Benefits of Key Ingredients
Beyond the comfort factor, this soup is made from ingredients that offer real nutritional value.
It makes a balanced bowl with protein, whole-grain fiber, and plenty of vegetables, and my white bean and kale soup is another fiber-rich bowl in the same spirit.
- Pearl barley: A good source of fiber, including beta-glucan, which supports healthy digestion and helps you feel full.
- Chicken breast: Lean protein that supports muscle repair and keeps you satisfied.
- Carrots: Rich in beta-carotene, which the body turns into vitamin A for eye and skin health.
- Celery: Adds crunch and flavor with very few calories, plus some vitamin K.
- Garlic: Brings savory depth and natural compounds that cooks have long valued for supporting wellness.
- Chicken broth: Provides warm hydration and a little protein, especially when homemade.
FAQs About Chicken Barley Soup
1. Do I need to soak the barley before cooking?
No, pearl barley does not need soaking because it has already had its outer bran layer removed.
A quick rinse is all it takes before it goes into the pot.
If you are using hulled or pot barley, soak it overnight and plan on a longer simmer.
2. Why did my soup get so thick?
Barley soaks up liquid as it cooks and keeps absorbing broth as the soup sits. This is completely normal and easy to fix.
Stir in a splash of hot broth or water until the soup reaches the consistency you like.
3. Can I make chicken barley soup in a slow cooker?
Yes, add all the ingredients except the parsley and lemon juice to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. .
Shred the chicken, return it to the pot, and finish with the parsley and lemon.
Because the barley cooks gently, it stays tender and does not scorch.
4. Can I use leftover or rotisserie chicken?
Absolutely, and it is a great time saver. Add about 3 cups of shredded cooked chicken during the last 10 minutes of simmering.
Since the chicken will not be adding flavor to the broth, use a flavorful broth and season it well.
5. Is barley gluten-free?
No, barley contains gluten, so this soup is not gluten-free as written.
If you need a gluten-free meal, swap in brown rice or certified gluten-free grains and check that your broth is also gluten-free.
Cooking times will vary, so follow the package directions for the grain you choose.
Want more cozy bowls? Browse: Fall Soup Recipes
Chicken Barley Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion about 1 1/2 cups, diced
- 3 medium carrots about 1 1/2 cups, peeled and sliced into 1/4-inch rounds
- 3 ribs celery about 1 cup, sliced
- 4 cloves garlic minced
- 8 cups low sodium chicken broth plus up to 1 cup extra for thinning if needed
- 3/4 cup pearl barley rinsed
- 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley finely chopped
- 1 tablespoon fresh lemon juice optional, for brightness
Equipment
- Dutch oven or large heavy-bottomed soup pot 5 to 6 quarts
- Chef’s knife for chopping the vegetables
- Cutting board with a juice groove
- Fine-mesh strainer for rinsing the barley
- Two forks or tongs for shredding the chicken
- Wooden spoon and ladle
- Measuring cups and spoons
- Instant-read meat thermometer to check chicken reaches 165°F
Method
- Peel and slice carrots into 1/4-inch rounds, dice onion into 1/4-inch pieces, slice celery, and mince garlic. Pat chicken dry and trim any fat. Chop parsley and set aside.
- Measure pearl barley into a fine mesh strainer and rinse under cold running water for about 30 seconds until water runs mostly clear. Shake off excess water.
- Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6 to 8 minutes until onion is soft and translucent. Add garlic and stir 30 seconds until fragrant, not browned.
- Pour in chicken broth and scrape up browned bits. Stir in rinsed barley, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to medium-low for a gentle simmer.
- Partially cover and simmer 20 minutes, stirring occasionally. Nestle chicken into the soup, cover, and simmer another 20 to 25 minutes until chicken reaches 165°F and barley is tender with a slight chew.
- Transfer chicken to a cutting board and cool 3 to 5 minutes. Shred with two forks into bite-sized pieces. Remove and discard bay leaves.
- Return shredded chicken to the pot and simmer 2 to 3 minutes. Stir in lemon juice if using, season to taste, and thin with extra broth if needed. Stir in parsley and serve.
Nutrition
Notes
- Use pearl barley for the best texture; it cooks faster than hulled or pot barley and becomes tender in about 45 minutes.
- Rinse the barley before cooking to remove surface dust and excess starch, which keeps the broth clear instead of gummy.
- Maintain a gentle simmer rather than a hard boil to keep the chicken tender and the vegetables intact.
- Check the chicken with an instant read thermometer and pull it at 165°F so it stays juicy and easy to shred.
- Season in layers: add salt at the start, then taste again at the end since the barley absorbs seasoning.
- The soup thickens as it sits because barley keeps absorbing broth; keep extra broth or water on hand to loosen leftovers.
- For a shortcut, stir in about 3 cups of shredded rotisserie chicken during the last 10 minutes of simmering.
- Store cooled leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
- For the best frozen texture, freeze before the barley is fully soft, or cook barley separately and add it when reheating.
- Barley contains gluten; for a gluten-free version, swap in brown rice or certified gluten-free grains and adjust cooking time.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Chicken Barley Soup Recipe is the kind of meal I turn to when I want something simple, nourishing, and truly comforting.
It is easy enough for a weeknight and special enough to share with friends who need a warm bowl.
I hope you give it a try this season and make it your own.
If you do, leave a comment below to tell me how it turned out, and share it with someone who could use a little comfort today.
Recommended:
- Chicken Noodle Soup Recipe
- Chicken and Rice Soup Recipe
- Chicken Orzo Soup Recipe
- Cuban Chicken Soup Recipe
- Easy Cowboy Soup Recipe
