A Comforting Creation – Hearty Chicken Barley Soup

The name “Hearty Chicken Barley Soup” brings back so many cozy memories for me. I remember the first time I made this Hearty Chicken Barley Soup, it was a chilly winter evening, and I wanted to create something warm and filling for my family. The thought of tender chicken, wholesome barley, and fresh vegetables simmering together in a rich broth was just what we needed to chase away the cold. As the soup bubbled away on the stove, the house filled with a comforting aroma that instantly made everyone feel at home.

A Simple but Flavorful Experience

When making the Hearty Chicken Barley Soup, I love how simple the ingredients are. A few fresh vegetables, some tender chicken, and a handful of pearl barley are all it takes to create a meal that’s both nourishing and satisfying. The process is straightforward, yet the result is a soup that tastes like it’s been simmering for hours. Each time I make it, I’m reminded of how the simplest recipes can bring the most joy, especially when shared with loved ones.

Perfect for Any Occasion

What I appreciate most about the Hearty Chicken Barley Soup is its versatility. Whether it’s for a casual weeknight dinner or a quick lunch, this soup always hits the spot. It’s the kind of recipe that doesn’t require much fuss, yet delivers big on flavor. I often pair it with a slice of crusty bread, and it’s the perfect meal to enjoy while wrapped up in a warm blanket on a cold day. The barley adds a wonderful texture, and the chicken makes it hearty enough to keep you full for hours.

A Family Favorite

Over the years, the Hearty Chicken Barley Soup has become a family favorite. It’s the recipe I turn to when I want to make something wholesome and comforting, without spending too much time in the kitchen. The best part is seeing my family’s faces light up when they see the pot on the stove, knowing that a delicious, warm meal is just moments away. This soup has a way of bringing everyone together, making it more than just a meal, but a cherished tradition.

Chef’s Notes- Hearty Chicken Barley Soup

Prepping Ingredients Ahead: To save time, chop all vegetables and measure out your ingredients before you start cooking. This way, you can focus on each cooking step without rushing.
Using Bone-In Chicken: Cooking with bone-in chicken breasts adds more flavor to the broth. If you prefer, you can use boneless chicken, but consider adding a splash of extra chicken broth or bouillon for a richer taste.
Adjusting the Broth: The soup can thicken as it sits, especially after adding the barley. If you prefer a thinner soup, add an extra cup of broth during the final simmer.
Barley Cooking Time: Pearl barley adds a wonderful texture to the soup, but it can take a while to cook. If you’re short on time, consider using quick-cooking barley or pre-cooked barley to reduce the final simmer time by 10-15 minutes.
Storing and Reheating: When storing leftovers, the barley may absorb more liquid, making the soup thicker. When reheating, add a splash of chicken broth or water to bring it back to the desired consistency.

Hearty Chicken Barley Soup

0.0 from 0 votes

Course: SoupCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

262

kcal

Total time

hour

minutes

Warm up your chilly days with this delicious Hearty Chicken Barley Soup! Packed with tender chicken, wholesome barley, and fresh vegetables, this soup is both nutritious and comforting. Perfect for a cozy family dinner or a quick lunch, this recipe is easy to make and full of flavor. Get ready to enjoy a bowl of goodness that will keep you coming back for more!

Ingredients

Vegetables
1 teaspoon extra virgin olive oil
1 cup diced carrots
1 cup chopped yellow onions
1/2 cup sliced celery stalks
2 cloves minced garlic
Chicken and Broth
1-1/2 lbs skinless bone-in chicken breasts (yields about 14 oz cooked)
7 cups low-sodium chicken stock
Seasonings and Grains
1/4 cup finely chopped fresh parsley
2/3 cup uncooked pearl barley
Freshly ground black pepper to taste
Alternative Ingredients:
Olive oil can be replaced with avocado oil.
Chicken breasts can be substituted with turkey breast.
Pearl barley can be replaced with quinoa or farro.
Fresh parsley can be substituted with dried parsley use half the amount.
Low-sodium chicken stock can be replaced with vegetable broth for a vegetarian option.

Directions

Simmer Chicken and Broth – Heat a large dutch oven over medium heat. Pour in the olive oil and add the diced carrots, chopped onions, sliced celery, and minced garlic. Stir occasionally until the vegetables are softened and fragrant, about 5-7 minutes. Add the skinless bone-in chicken breasts to the pot along with the low-sodium chicken stock, chopped parsley, and bay leaves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes until the chicken is cooked through and the vegetables are tender.
Shred Chicken and Cook Barley – Carefully remove the chicken breasts from the pot and place them on a cutting board. Shred or chop the meat into bite-sized pieces and discard the bones. Return the shredded chicken to the pot along with the uncooked pearl barley. Adjust seasoning with salt if needed and add freshly ground black pepper to taste. Continue to simmer for another 30 minutes until the barley is fully cooked.
Final Touches – Discard the bay leaves from the soup before serving. Ladle the hot soup into bowls and garnish with additional fresh parsley if desired.

Equipment

chef’s knife
cutting board
Dutch Oven
measuring cups and spoons

Nutrition Facts

Calories: 262kcal
Fat: 4g
Saturated Fat: 1g
Cholesterol: 83mg
Sodium: 744mg
Potassium: 600mg
Carbohydrates: 24g
Fiber: 5g
Sugar: 2g
Protein: 31g
Vitamin A: 5000IU
Vitamin C: 10mg
Calcium: 50mg
Iron: 2mg

FAQs- Hearty Chicken Barley Soup

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can use leftover cooked chicken. Simply skip the simmering step with the chicken and broth, and add the shredded chicken directly when you add the barley.

Can I make this soup in a slow cooker?

Absolutely! Sauté the vegetables first, then transfer all ingredients to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, until the barley is tender.

Is there a gluten-free option for this recipe?

Yes, you can substitute the pearl barley with gluten-free grains like quinoa or brown rice. Adjust the cooking time as needed since these grains cook faster.

Can I freeze this soup?

Yes, this soup freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

What other vegetables can I add to this soup?

You can add vegetables like zucchini, spinach, kale, or potatoes. Just make sure to adjust the cooking time accordingly so that they are tender when the soup is done.