Description

This hearty Chicken Barley Soup is full of tender chicken, wholesome vegetables, and chewy pearl barley in a savory broth. It’s warm, comforting, and nutritious—perfect for chilly days or when you need a nourishing one-pot meal. Packed with Mediterranean flavor, it’s both satisfying and simple to make.

Ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground turmeric (optional, for color and added nutrition)
Salt and pepper, to taste
6 cups chicken broth
2 cups cooked shredded chicken (or use raw boneless chicken breasts/thighs)
2/3 cup pearl barley, rinsed
1 bay leaf
Juice of 1/2 lemon

Fresh parsley, chopped (for garnish)

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Instructions

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes. Add garlic, oregano, turmeric, salt, and pepper. Cook for another minute.
Add broth and barley: Pour in chicken broth, stir in pearl barley, and add the bay leaf. If using raw chicken, add it now. Bring to a boil, then reduce to a simmer.
Simmer: Cover and simmer for 45 minutes, or until barley is tender and chicken is cooked through.
Add chicken: If using pre-cooked chicken, stir it in now and heat through. If using raw chicken, remove it once cooked, shred it, and return to the pot.
Finish and serve: Stir in lemon juice and adjust seasoning to taste. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in the fridge for up to 4 days.
Soup thickens as it sits—add more broth or water to thin it out when reheating.

Great for meal prep and freezes well without the lemon juice (add after reheating).