Looking for a warm and healthy chicken soup that’s both comforting and filling? This Chicken Barley Soup is the perfect bowl of goodness! Made with tender shredded chicken, whole grain barley, fresh vegetables, and flavorful herbs, this recipe is ideal for chilly evenings, meal prep, or when you’re feeling under the weather. Packed with protein and fiber, it’s a wholesome, hearty soup that satisfies every craving.
Ingredients:
1 lb boneless, skinless chicken breasts (or thighs)
1 ½ cups pearl barley, rinsed
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 cups water
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
Salt and black pepper to taste
2 tbsp olive oil
Instructions:
1. Cook the Chicken
In a large soup pot or Dutch oven, heat 1 tbsp of olive oil over medium heat. Add the chicken and cook for 6–8 minutes per side until golden and cooked through. Remove, cool slightly, then shred into bite-sized pieces.
Time: 15 minutes
2. Sauté the Veggies
Add the remaining olive oil to the same pot. Sauté onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
Time: 6 minutes
3. Simmer the Soup
Pour in chicken broth and water. Add rinsed barley, thyme, parsley, and bay leaf. Bring to a boil, then reduce heat and simmer for 30 minutes or until barley is tender.
Simmer: 30 minutes
4. Add Chicken and Finish Cooking
Return shredded chicken to the pot. Season with salt and pepper to taste. Simmer for another 10 minutes.
Final Simmer: 10 minutes
5. Serve & Enjoy
Discard bay leaf. Ladle hot into bowls and garnish with fresh parsley if desired.
Nutrition & Prep Info:
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories: ~250 kcal per serving
Yield: Serves 6
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