Chicken Barley Soup Recipe

Chicken Barley Soup is a wholesome, comforting bowl of goodness packed with tender chicken, hearty barley, and nutrient-rich vegetables. It’s perfect for cozy nights, easy meal prep, or when you’re craving a warm, satisfying dish that also happens to be good for you.

Why You’ll Love This Recipe

This soup is flavorful, filling, and loaded with nutrients. The barley gives it a rich, chewy texture, and the chicken makes it a great source of lean protein. It’s easy to make, stores well, and is just as delicious the next day. Plus, it’s one of those one-pot meals that makes cleanup a breeze.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Boneless skinless chicken breasts or thighs
• Low-sodium chicken broth
• Water
• Pearl barley
• Bay leaf
• Dried thyme
• Salt and pepper
• Fresh parsley or dill (optional for garnish)

directions

1. Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
2. Add the Chicken and Broth: Place chicken breasts or thighs into the pot. Pour in the broth and water.
3. Add Barley and Seasoning: Stir in barley, bay leaf, thyme, salt, and pepper.
4. Simmer the Soup: Bring to a boil, then reduce heat and simmer for 30–40 minutes, until the barley is tender and chicken is cooked through.
5. Shred Chicken: Remove the chicken, shred it with two forks, and return it to the pot.
6. Adjust Seasoning: Taste and adjust salt and pepper as needed.
7. Serve: Ladle into bowls and garnish with fresh herbs if desired.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

• Use rotisserie chicken for a shortcut and reduce cooking time.
• Add chopped spinach or kale during the last 5 minutes for extra greens.
• Swap pearl barley for quick barley to cut cook time.
• Add a squeeze of lemon juice for brightness.
• Use turkey or leftover roasted chicken in place of fresh chicken.

storage/reheating

Store soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. Barley will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. You can also freeze this soup for up to 3 months—thaw in the fridge overnight before reheating.

FAQs

Can I use quick barley?

Yes, but reduce simmer time to about 15–20 minutes, as quick barley cooks faster.

Do I have to cook the chicken before adding it?

No, raw chicken cooks directly in the broth and stays moist and tender.

Can I make this soup in a slow cooker?

Absolutely! Cook on low for 6–7 hours or on high for 3–4 hours.

What vegetables go well in this soup?

Classic mirepoix (onion, carrots, celery) is great, but you can also add spinach, zucchini, or peas.

Is this soup gluten-free?

Barley contains gluten, so it’s not gluten-free. Substitute with rice or quinoa for a GF version.

Can I use chicken thighs instead of breasts?

Yes, thighs add more flavor and stay tender longer.

How do I prevent the barley from overcooking?

Cook just until tender and avoid prolonged simmering after that point.

Can I make this soup vegetarian?

Yes, use vegetable broth and omit the chicken, or substitute with white beans or chickpeas.

Can I freeze this soup?

Yes, it freezes well. Just let it cool completely and store in freezer-safe containers.

What can I serve with this soup?

Crusty bread, a side salad, or a simple grilled cheese sandwich pair beautifully.

Conclusion

Chicken Barley Soup is a comforting, hearty meal that’s perfect for chilly nights or when you need a nourishing pick-me-up. With its simple ingredients, cozy flavors, and make-ahead ease, it’s a timeless recipe you’ll return to again and again.

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