Barley Chicken Soup Recipe

Barley Chicken Soup is made with pearl barley, boneless chicken breasts, carrots, celery, onion, garlic, chicken broth, and aromatic herbs. This hearty and comforting Barley Chicken Soup recipe creates a satisfying dinner that takes about 1 hour to prepare and can serve up to 6 people.

Barley Chicken Soup Ingredients

• 1 cup pearl barley
• 1 lb (450g) boneless, skinless chicken breasts, diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 8 cups chicken broth (or vegetable broth)
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice (optional, for added brightness)
• Fresh parsley, chopped (for garnish)

Barley Chicken Soup Instructions

1. Prepare the Ingredients: Rinse the pearl barley under cold water and set it aside. Dice the chicken breasts into bite-sized pieces, and chop the onion, garlic, carrots, and celery.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
3. Sauté the Vegetables: In the same pot, add another tablespoon of olive oil. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes. Stir in the carrots and celery, and cook for an additional 5 minutes until they begin to soften.
4. Add Broth and Barley: Pour in the chicken broth and bring it to a boil. Once boiling, add the rinsed barley, bay leaf, dried thyme, and parsley. Reduce the heat to low, cover the pot, and let the soup simmer for 30 minutes.
5. Combine Chicken and Season: After 30 minutes, add the cooked chicken back into the pot. Season the soup with salt, black pepper, and lemon juice if using. Simmer for an additional 10-15 minutes, or until the barley is tender.
6. Serve: Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or your favorite side.

Recipe Tips

• Use Bone-In Chicken: For a more flavorful broth, consider using bone-in chicken pieces instead of boneless chicken breasts. The bones add depth to the soup, and you can remove them after cooking if desired.
• Add Fresh Herbs at the End: To enhance the freshness of the soup, add fresh herbs like parsley or dill right before serving. This brightens up the flavor and gives the soup a more vibrant taste.
• Deglaze the Pot: After browning the chicken and sautéing the vegetables, deglaze the pot with a splash of white wine or a bit of the chicken broth. This helps lift the browned bits from the bottom of the pot, adding extra flavor to the soup.

How To Store Barley Chicken Soup

Refrigerate: Cool the Barley Chicken Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool completely, then transfer it to a freezer-safe container or a heavy-duty freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Barley Chicken Soup

On the Stovetop: Pour the leftover Barley Chicken Soup into a pot and heat it over medium heat. Stir occasionally and cook for about 5-10 minutes, or until it is hot all the way through.

In the Microwave: Place a portion of the soup in a microwave-safe bowl. Cover loosely with a microwave-safe lid or a plate. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In the Oven: Preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish, cover with aluminum foil, and heat for about 20-25 minutes, or until thoroughly heated.

What To Serve Barley Chicken Soup

Barley Chicken Soup pairs well with crusty bread, a simple green salad, garlic bread, and roasted vegetables. It also can be served alongside a side of rice, steamed broccoli, mashed potatoes, and a light fruit salad for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of barley for this soup?

Yes, you can use hulled barley instead of pearl barley. Keep in mind that hulled barley takes longer to cook and has a chewier texture. You may need to extend the cooking time by about 15-20 minutes if using hulled barley.

Can I make this soup with pre-cooked chicken?

Absolutely! If you have leftover cooked chicken or a rotisserie chicken, you can use it in this recipe. Simply add the cooked chicken during the last 10-15 minutes of cooking, just long enough to heat it through without overcooking.

Is it possible to make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the chicken and using vegetable broth instead of chicken broth. You can also add more vegetables, like mushrooms or spinach, for extra flavor and nutrition.