Chicken Barley Soup
This Chicken Barley Soup is the ultimate cozy one-pot meal, featuring tender shredded chicken, plump pearl barley, and sweet vegetables simmered in a golden, savory broth. Barley is the quiet hero here, turning a simple chicken soup into a hearty, satisfying full meal with a chewy, slightly nutty bite that noodles can't quite match. It's simple, budget-friendly, and packed with old-fashioned flavor that makes people go back for a second bowl.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 280kcalCarbohydrates: 24gProtein: 30gFat: 7gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 4gVitamin A: 60IUVitamin C: 10mgCalcium: 4mgIron: 10mg
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