Chicken Barley Soup Recipe

Chicken barley soup is one of those comforting dishes that seems to solve just about any problem. Whether you’re battling the flu, craving something hearty, or simply need a warm, cozy meal to curl up with, this soup checks all the boxes. The combination of tender chicken, chewy barley, and a rich, flavorful broth makes it a perfect meal for just about any occasion. Plus, it’s easy to prepare, versatile, and packs a ton of nutrients. Imagine a bowl of this wholesome goodness in front of you, the steam rising from the surface, the scent of chicken and herbs wafting through the air-pure comfort.

In this detailed guide, I’ll take you through a simple and satisfying chicken barley soup recipe, offer some insights into the ingredients, provide expert tips to make the dish even better, and explore ways to switch things up. Ready to dive in? Let’s get started.

Chicken Barley Soup Recipe

Here’s a straightforward recipe for making a hearty, delicious chicken barley soup from scratch. This version highlights a savory broth, tender vegetables, and the perfect balance of chicken and barley for texture.

Ingredients Needed

• Boneless, skinless chicken breasts: 2 large (about 1 lb or 450g)
• Barley: 1 cup (pearl barley works great for texture)
• Carrots: 2 medium, peeled and sliced
• Celery: 2 stalks, chopped
• Yellow onion: 1 medium, diced
• Garlic: 4 cloves, minced
• Chicken broth: 6 cups (low-sodium recommended for better control over salt)
• Bay leaves: 2
• Fresh thyme: 2 teaspoons (or 1 teaspoon dried)
• Salt: 1½ teaspoons (adjust to taste)
• Black pepper: ½ teaspoon (adjust to taste)
• Olive oil: 1 tablespoon (for sautéing)
• Fresh parsley: A handful, chopped (for garnish)

Cooking Instructions

1. Prep The Ingredients

   • Dice the onion, carrots, and celery. Mince the garlic. Set aside. If you’re using fresh thyme, strip the leaves from the stems.

2. Cook The Chicken

   • Heat the olive oil in a large soup pot over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side until they are lightly browned and cooked through (internal temperature should reach 165°F or 75°C).
   • Once done, remove the chicken from the pot, and set it aside to cool slightly. Shred the chicken with two forks once it’s cool enough to handle.

3. Build The Soup Base

   • In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are soft and fragrant.
   • Add the chicken broth, barley, bay leaves, thyme, salt, and pepper to the pot. Stir to combine.

4. Simmer

   • Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes until the barley is tender. Keep an eye on the liquid level; if it gets too low, you can add a bit more broth or water.

5. Finish The Soup

   • Once the barley is tender, return the shredded chicken to the pot. Stir everything together, and let it simmer for an additional 5-10 minutes to allow the flavors to meld.

6. Garnish And Serve

   • Remove the bay leaves and discard them. Taste the soup and adjust seasoning as needed. Ladle the soup into bowls, sprinkle with fresh parsley, and serve hot.

Ingredient Insights

• Chicken: The lean protein in this recipe makes the soup filling without being overly heavy. Chicken breast is the most common choice, but thighs can be used for extra flavor. The meat is cooked, shredded, and added back into the soup, infusing the broth with its savory goodness.
• Barley: A nutritious whole grain, barley is rich in fiber and adds a chewy texture that contrasts beautifully with the tender chicken and soft vegetables. It helps thicken the broth slightly and makes the soup even more satisfying.
• Vegetables (Carrots, Celery, Onion, Garlic): These classic soup vegetables bring both flavor and nutrients to the table. Carrots add a natural sweetness, celery provides a subtle earthiness, onions bring a savory depth, and garlic gives the dish a fragrant punch. Together, they create the perfect base for the soup.
• Herbs: Fresh thyme adds an herbal, slightly lemony flavor that enhances the soup’s savory notes. Bay leaves contribute a warm, aromatic depth during simmering. If you don’t have fresh thyme, dried thyme works just fine and is often more convenient.
• Chicken Broth: Using good-quality chicken broth (preferably low-sodium) is key to building a flavorful soup base. Homemade broth will give the soup a richer flavor, but store-bought works in a pinch.

Expert Tips

• Barley cooking time: Barley can take a bit longer to cook than other grains. If you’re in a rush, consider soaking it for an hour before adding it to the pot. This will reduce the cooking time by about 10-15 minutes.
• Maximize flavor: To deepen the flavor of the broth, try browning the chicken a little longer before removing it from the pot. You can also deglaze the pot with a splash of white wine or a little extra broth, scraping up any browned bits for added richness.
• Make it creamy: For a creamier texture, add a splash of heavy cream or half-and-half near the end of cooking. This will give the soup a velvety finish without overpowering the flavors.
• Broth to barley ratio: If you prefer a thicker soup, you can reduce the broth slightly or add a bit more barley. The barley will continue to absorb liquid, so make sure to adjust accordingly depending on your desired consistency.

Recipe Variations

• Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like zucchini, sweet potatoes, or green beans to make up for the protein. You can even toss in some chickpeas or lentils for added texture and nutrition.
• Spicy Kick: If you like a bit of heat, throw in a chopped jalapeño or some crushed red pepper flakes while sautéing the vegetables. It will add a nice spicy note to the soup without overpowering it.
• Herb Twist: You can experiment with different herbs based on what you have on hand. Fresh rosemary, oregano, or sage can all be excellent alternatives to thyme. Adjust the quantity to avoid overwhelming the other flavors.
• Add Greens: For a boost of nutrients, throw in some spinach, kale, or swiss chard in the last 10 minutes of cooking. The greens will wilt and integrate into the soup, adding a pop of color and extra vitamins.
• Slow Cooker Option: If you prefer a hands-off approach, this soup can easily be adapted for a slow cooker. Add all the ingredients (except for the chicken) to the crockpot, then cook on low for 6-7 hours. Shred the chicken and add it back in at the end.

Final Words

Chicken barley soup is a classic for a reason. It’s nourishing, versatile, and can be customized to suit different dietary preferences. Whether you’re sticking to the original recipe or experimenting with new flavors, this dish will undoubtedly become a go-to in your kitchen. It’s one of those meals that brings people together, offering both comfort and nourishment with every spoonful.