30+ Must-Try Chicken Barley Soup Recipes to Warm Your Heart

When the weather turns cold, there’s nothing better than a warm, hearty bowl of soup to comfort and nourish you.

Chicken barley soup is a classic dish that combines tender chicken, wholesome barley, and a variety of vegetables into one delicious and filling meal.

Packed with protein, fiber, and vitamins, this soup is not only nutritious but incredibly satisfying.

Whether you prefer a creamy version, a vegetable-packed one, or a flavorful broth-based soup, chicken barley soup can be customized to suit any taste.

In this article, we’ve rounded up over 30 chicken barley soup recipes that range from quick weeknight meals to slow-cooked delights that you can make in your crockpot.

Each recipe offers unique twists on this timeless soup, ensuring there’s something for everyone to enjoy.

30+ Must-Try Chicken Barley Soup Recipes to Warm Your Heart

Chicken barley soup is the ultimate comfort food, providing warmth and nourishment in every spoonful.

With its versatile nature, you can easily adjust the ingredients to fit your dietary preferences or explore new flavor combinations.

From hearty broths to creamy versions and nutrient-packed veggie additions, these 30+ recipes will help you discover a variety of ways to enjoy this wholesome dish.

Whether you’re cooking for your family or prepping meals for the week, chicken barley soup is sure to become a go-to recipe in your kitchen.

So grab your favorite ingredients, get your pot ready, and start making these delicious soups that are perfect for any occasion!

Hearty Chicken and Barley Soup with Vegetables

This comforting chicken and barley soup is a wholesome, nutrient-packed dish perfect for a cozy meal. Filled with tender chicken, barley, and an assortment of vegetables like carrots, celery, and onions, this soup offers a balanced, satisfying meal that is both hearty and nutritious. The addition of garlic and herbs infuses the soup with a depth of flavor that will warm you up on even the coldest days.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 bay leaf
• 1/2 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
3. Add garlic and cook for another 1-2 minutes, stirring frequently.
4. Stir in the barley, chicken broth, thyme, rosemary, salt, pepper, and bay leaf. Bring the soup to a boil.
5. Reduce heat, cover, and simmer for 35-40 minutes, until the barley is tender and the flavors have melded.
6. Return the cooked chicken to the pot and stir in fresh parsley. Simmer for another 5 minutes.
7. Remove the bay leaf and adjust seasoning if needed.

This chicken and barley soup is not only delicious but also provides a hearty, filling meal perfect for any time of year. The combination of lean chicken, nutrient-dense vegetables, and barley creates a dish that is satisfying and loaded with health benefits. The wholesome ingredients ensure that every spoonful offers a blend of flavors and textures, making it a comforting and nutritious choice for your dinner table.

Lemon Herb Chicken Barley Soup

This fresh and zesty chicken and barley soup gets a bright twist with the addition of lemon and herbs. The lemon enhances the natural flavors of the chicken and barley, creating a fragrant, tangy broth that is balanced by the savory taste of garlic and thyme. It’s the perfect soup for those who want a lighter, refreshing take on a classic comfort food.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup pearl barley
• 6 cups chicken stock
• Zest and juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 cup spinach, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken thighs and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft and fragrant, about 5 minutes.
3. Add the barley, chicken stock, lemon zest, lemon juice, thyme, oregano, salt, and pepper. Bring to a boil, then reduce the heat to a simmer.
4. Cover and cook for 30 minutes, or until the barley is tender.
5. Stir in the cooked chicken and spinach, and cook for an additional 5 minutes until the spinach is wilted and the chicken is heated through.
6. Adjust seasoning with salt, pepper, and more lemon juice if needed.

The bright flavors in this lemon herb chicken barley soup make it a standout dish. The zesty lemon perfectly complements the earthiness of the barley, while the tender chicken and fresh spinach add layers of texture and richness. This light yet hearty soup is ideal for those looking for a meal that’s both refreshing and satisfying, offering a beautiful balance of flavors that can be enjoyed year-round.

Slow Cooker Chicken and Barley Soup

This slow cooker chicken and barley soup is the ultimate hands-off recipe, allowing you to set it and forget it while it cooks to perfection. With tender chicken, hearty barley, and a mix of vegetables, this soup is a comforting and flavorful dish that’s easy to prepare. Perfect for busy days, it’s a meal that’s both nourishing and delicious with minimal effort.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp black pepper
• 1 bay leaf
• Salt to taste

Instructions:

1. Place the chicken, onion, carrots, celery, garlic, barley, chicken broth, thyme, parsley, pepper, and bay leaf into the slow cooker.
2. Stir everything together, ensuring the barley is evenly distributed.
3. Cover and cook on low for 6-7 hours or until the chicken is fully cooked and the barley is tender.
4. Remove the chicken from the slow cooker, shred it with two forks, and return the chicken to the soup. Discard the bay leaf.
5. Taste and adjust seasoning with salt and pepper as needed before serving.

This slow cooker chicken and barley soup is the epitome of convenience without sacrificing flavor. With minimal prep time and a long simmering process, it develops a rich, comforting taste that is perfect for any occasion. The barley provides a delightful chewiness, while the chicken adds a satisfying protein component. It’s an excellent choice for busy evenings when you want a nourishing meal with very little work involved.

Spicy Chicken and Barley Soup

This spicy chicken and barley soup offers a flavorful kick with the addition of chili flakes and diced jalapeños. The rich broth, made with tender chicken and chewy barley, is perfectly balanced with a hint of heat, making this soup a great choice for those who love a bit of spice. Whether you’re looking to warm up on a cold day or craving a bold soup, this one hits the mark with its spicy, savory profile.

Ingredients:

• 1 lb chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, seeded and chopped
• 1 tsp chili flakes (adjust to taste)
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté onion, garlic, and jalapeños until the onion becomes translucent, about 5 minutes.
3. Stir in chili flakes, cumin, and paprika, cooking for 1 minute to release the spices’ aroma.
4. Add the barley, chicken broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-35 minutes, or until the barley is tender.
5. Return the cooked chicken to the pot, stir in lime juice, and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

This spicy chicken and barley soup brings bold, zesty flavors to the table with a perfect balance of heat and heartiness. The combination of tender chicken, chewy barley, and the warming spices offers a satisfying meal that will leave you feeling full and content. The lime juice adds a fresh, tangy finish, while the cilantro provides a pop of color and flavor. If you’re a fan of spicy food, this soup is sure to become a new favorite.

Chicken and Barley Soup with Sweet Potatoes

A twist on the classic chicken and barley soup, this version incorporates sweet potatoes, adding a natural sweetness and extra nutrition to the dish. The creamy texture of the sweet potatoes, combined with the tender chicken and hearty barley, makes for a balanced and satisfying meal. This soup is an excellent choice for those looking for something wholesome, comforting, and a little bit different from the usual.

Ingredients:

• 1 lb chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 large sweet potato, peeled and diced
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup kale, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion, carrots, and sweet potato until they begin to soften, about 5-7 minutes.
3. Add the garlic, ginger, cinnamon, and nutmeg, and cook for another minute until fragrant.
4. Stir in the barley, chicken broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
5. Cover the pot and cook for 30-35 minutes, or until the barley is tender and the sweet potatoes are soft.
6. Return the cooked chicken to the pot, and stir in chopped kale (if using). Cook for an additional 5 minutes until the kale is wilted and the chicken is heated through.
7. Taste and adjust seasoning before serving.

This chicken and barley soup with sweet potatoes is a warm, nourishing meal that combines the best of both sweet and savory flavors. The sweet potatoes add a creamy texture and natural sweetness that beautifully contrast the savory chicken and earthy barley. The subtle spices of ginger, cinnamon, and nutmeg give the soup a unique depth of flavor, while the optional kale adds a healthy green boost. This hearty and flavorful soup is sure to keep you satisfied on chilly evenings.

Mediterranean Chicken and Barley Soup

Infused with Mediterranean flavors, this chicken and barley soup features ingredients like tomatoes, olives, and a blend of herbs that transport you straight to the Mediterranean coast. With tender chicken, chewy barley, and the tangy kick of olives, this soup offers a refreshing yet hearty meal that will brighten up any day. Perfect for a light yet satisfying dinner, this Mediterranean-inspired soup is full of flavor and wholesome ingredients.

Ingredients:

• 1 lb chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the diced tomatoes, olives, oregano, basil, red pepper flakes (if using), and chicken broth. Stir to combine and bring to a boil.
4. Add the barley, reduce the heat, and simmer for 30-35 minutes until the barley is tender.
5. Return the cooked chicken to the pot and cook for an additional 5 minutes until heated through.
6. Stir in the lemon juice and adjust seasoning with salt and pepper.
7. Serve the soup garnished with fresh parsley.

The Mediterranean chicken and barley soup offers a vibrant and flavorful twist on the traditional barley soup. The tanginess of the olives and the acidity of the lemon juice complement the savory chicken and rich barley, creating a soup that is both light and satisfying. The addition of tomatoes and herbs gives this dish a Mediterranean flair, making it a perfect choice for those looking for a flavorful, health-conscious meal. Enjoy it as a standalone dish or paired with a light salad for a full, refreshing meal.

Chicken and Barley Soup with Kale and Leeks

This chicken and barley soup with kale and leeks is a vibrant, nutritious dish that combines the earthy flavors of barley with the mild sweetness of leeks and the health benefits of kale. The addition of hearty vegetables and tender chicken makes it a perfect option for a filling, comforting meal. The earthy flavors of the leeks and kale are enhanced by the savory broth, making it an excellent soup for boosting your immune system and satisfying your hunger.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 2 leeks, cleaned and sliced
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 cups kale, chopped
• Salt and pepper to taste
• 1/2 cup lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the leeks, carrots, and garlic until the vegetables are softened, about 5-7 minutes.
3. Stir in the barley, chicken broth, thyme, rosemary, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes until the barley is tender.
5. Add the cooked chicken back into the pot, along with the kale. Stir to combine and cook for an additional 5-7 minutes until the kale is wilted.
6. Taste and adjust seasoning. For a zesty touch, add lemon juice before serving.
7. Serve hot, garnished with extra herbs if desired.

This chicken and barley soup with kale and leeks is a nutritious powerhouse that is both satisfying and delicious. The combination of chicken, barley, and fresh vegetables makes for a filling and wholesome meal, while the addition of kale boosts the soup’s nutritional value. The mild sweetness of the leeks pairs beautifully with the earthy barley and savory broth, creating a soup that is perfect for any time of year. It’s a great choice for anyone looking to enjoy a light yet hearty meal full of flavor and health benefits.

Chicken and Barley Soup with Mushrooms and Thyme

This comforting chicken and barley soup is made even heartier with the addition of earthy mushrooms and fragrant thyme. The tender chicken, chewy barley, and savory mushrooms create a rich, flavorful broth that is perfect for a cozy night in. This soup is not only a great way to incorporate more vegetables into your diet but also offers a filling, balanced meal that can be enjoyed by the whole family.

Ingredients:

• 1 lb chicken breasts or thighs, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups mushrooms, sliced (cremini or button)
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until soft and fragrant, about 5 minutes.
3. Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
4. Stir in the barley, chicken broth, thyme, bay leaf, salt, and pepper. Bring the soup to a boil.
5. Reduce heat and simmer for 35-40 minutes, or until the barley is tender and the soup has thickened slightly.
6. Return the cooked chicken to the pot and cook for an additional 5 minutes to heat through.
7. Remove the bay leaf and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This chicken and barley soup with mushrooms and thyme brings a deliciously rich and savory flavor to the table. The mushrooms add an earthy depth to the broth, while the thyme enhances the overall fragrance and flavor profile of the dish. The tender chicken and chewy barley make for a filling and satisfying meal that is both comforting and nutritious. This is a great soup to enjoy on a cold evening or when you need a nourishing, hearty meal.

Smoky Chicken and Barley Soup with Corn

This smoky chicken and barley soup with corn brings together the hearty flavors of barley, tender chicken, and sweet corn with a smoky twist. The addition of smoked paprika gives the soup a rich, deep flavor, while the corn adds a natural sweetness that balances the savory broth. This unique combination of ingredients creates a comforting and flavorful soup that’s perfect for any occasion.

Ingredients:

• 1 lb chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 can (15 oz) corn kernels, drained (or 1 ½ cups fresh corn)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Stir in the smoked paprika and cumin, cooking for 1 minute to release the spices’ flavors.
4. Add the barley, chicken broth, corn, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-35 minutes until the barley is tender.
5. Return the cooked chicken to the pot and cook for an additional 5 minutes to ensure the chicken is heated through.
6. Adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh cilantro and lime wedges for a zesty finish.

This smoky chicken and barley soup with corn offers a deliciously unique flavor profile that combines smoky, sweet, and savory elements. The smoked paprika provides a warm, deep flavor that contrasts beautifully with the sweetness of the corn, while the barley adds texture and heartiness to the soup. This dish is perfect for anyone looking to try something new and exciting while still enjoying the comforting, wholesome qualities of a classic chicken and barley soup. It’s a great choice for a satisfying meal that’s full of bold flavors.

Hearty Chicken and Barley Soup with Sweet Potatoes

This hearty chicken and barley soup with sweet potatoes is a nourishing dish that combines the savory flavors of tender chicken with the natural sweetness of sweet potatoes. The barley adds texture and helps to create a satisfying, filling soup, while the sweet potatoes bring an extra layer of warmth and richness. Packed with nutrients, this soup is perfect for a cozy meal on chilly days and is sure to leave you feeling satisfied and energized.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp ground turmeric
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the diced sweet potatoes, ground turmeric, oregano, salt, and pepper. Stir to combine and cook for 3-4 minutes.
4. Stir in the barley and chicken broth, bring to a boil, then reduce the heat to low.
5. Cover the pot and simmer for 30-35 minutes, or until the sweet potatoes and barley are tender.
6. Add the cooked chicken back into the soup and cook for an additional 5-7 minutes to allow the flavors to meld.
7. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh parsley.

This chicken and barley soup with sweet potatoes is a wonderfully hearty and nutritious dish that makes for a satisfying meal. The combination of sweet potatoes and barley creates a comforting, well-balanced texture, while the chicken adds lean protein to make it even more filling. The turmeric gives the soup a subtle warmth, and the addition of fresh parsley adds a touch of brightness. It’s a perfect option for those looking for a healthy, flavorful soup that’s both nourishing and delicious.

Spicy Chicken and Barley Soup with Jalapeños

This spicy chicken and barley soup with jalapeños packs a punch of heat and flavor. The bold combination of tender chicken, chewy barley, and spicy jalapeños is balanced by the sweetness of bell peppers and the richness of the broth. The jalapeños bring a subtle heat that intensifies as the soup simmers, making this soup perfect for those who enjoy a bit of spice in their meals. It’s a great choice for a flavorful, satisfying soup that warms you from the inside out.

Ingredients:

• 1 lb chicken breasts or thighs, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 bell peppers (red or yellow), diced
• 2 jalapeños, seeded and finely chopped
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup cilantro, chopped for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion, bell peppers, and jalapeños until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another minute.
4. Stir in the barley and chicken broth, bringing the soup to a boil. Reduce heat to low and simmer for 35-40 minutes until the barley is tender.
5. Return the cooked chicken to the pot and cook for an additional 5 minutes to heat through.
6. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and lime wedges for added zest.

This spicy chicken and barley soup with jalapeños is a vibrant, flavorful dish that’s perfect for spice lovers. The heat from the jalapeños blends beautifully with the earthy barley and tender chicken, creating a soup that’s full of depth and warmth. The bell peppers add a touch of sweetness to balance the heat, while the cilantro and lime bring a refreshing contrast. Whether you’re looking for a comforting meal or something with a bit of a kick, this spicy soup is a satisfying choice that won’t disappoint.

Lemon Chicken and Barley Soup with Spinach

This refreshing and light lemon chicken and barley soup with spinach is a perfect balance of bright, citrusy flavors and hearty, comforting ingredients. The addition of lemon adds a zesty, tangy finish that complements the earthy barley and tender chicken. The spinach adds a burst of color and a healthy dose of greens, making this soup not only delicious but also packed with nutrients. It’s a great choice for a lighter yet satisfying meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 lemon, zest and juice
• 2 cups fresh spinach, chopped
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh dill, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the barley, chicken broth, thyme, lemon zest, and lemon juice. Bring the soup to a boil, then reduce the heat and simmer for 30-35 minutes, until the barley is tender.
4. Add the cooked chicken and spinach to the pot, stirring to combine. Continue cooking for 5-7 minutes, until the spinach has wilted.
5. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh dill.

This lemon chicken and barley soup with spinach is a wonderfully fresh and flavorful soup that offers a lighter yet satisfying meal. The bright lemon flavor enhances the savory chicken and barley, while the spinach adds color and nutrients. The combination of ingredients makes this soup both comforting and refreshing, and the dill garnish provides an extra burst of flavor. It’s a perfect dish for anyone seeking a healthy, refreshing soup that still feels hearty and filling.

Creamy Chicken and Barley Soup with Mushrooms

This creamy chicken and barley soup with mushrooms is the perfect comfort food, offering a rich, velvety texture and deep, earthy flavors. The mushrooms add a savory umami note, while the barley provides a hearty base that absorbs the creamy broth. The chicken is tender and juicy, making each spoonful a satisfying experience. Perfect for a cozy dinner, this soup is rich yet balanced, making it a wonderful choice for cold weather or anytime you crave a creamy, filling soup.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cups mushrooms, sliced (button or cremini)
• 2 cloves garlic, minced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
3. Add the barley, chicken broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and let simmer for 30-35 minutes, until the barley is tender.
4. Return the chicken to the pot, then stir in the heavy cream. Simmer for an additional 5-7 minutes to combine the flavors.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This creamy chicken and barley soup with mushrooms is a truly indulgent and comforting dish. The creamy broth is rich and flavorful, perfectly complementing the tender chicken and chewy barley. The mushrooms add depth and a slight earthiness, making this soup feel hearty without being overly heavy. It’s a dish that’s perfect for a cozy night in, with the creamy texture and savory flavors sure to please everyone at the table.

Chicken, Barley, and Vegetable Soup

This chicken, barley, and vegetable soup is a wholesome and well-balanced meal that combines lean protein, nutritious vegetables, and fiber-rich barley. The carrots, celery, and peas provide color and crunch, while the chicken and barley offer heartiness and sustenance. It’s an easy-to-make, one-pot meal that’s perfect for meal prep or a busy weeknight dinner. Healthy, delicious, and filling, this soup is a great way to nourish your body without sacrificing flavor.

Ingredients:

• 1 lb chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 6 cups chicken broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, sauté the onion, carrots, and celery until softened, about 5 minutes.
3. Add the barley, chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring the soup to a boil, then reduce heat and simmer for 30-35 minutes, or until the barley is tender.
4. Add the cooked chicken and peas to the pot, stirring to combine. Simmer for another 5-7 minutes to heat through.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This chicken, barley, and vegetable soup is a nourishing, balanced meal that brings together the best of fresh vegetables, lean protein, and hearty grains. The barley makes the soup filling and satisfying, while the chicken provides protein and the vegetables add essential vitamins and fiber. This recipe is great for meal prep, as it stores well and tastes even better the next day. It’s a comforting and wholesome option that’s perfect for any day of the week.

Chicken and Barley Soup with Kale and Carrots

This chicken and barley soup with kale and carrots is a nutrient-packed dish that combines the hearty chew of barley with the earthy flavor of kale and the sweetness of carrots. The barley absorbs the broth, making every spoonful satisfying, while the chicken adds protein. The kale brings a burst of green and a healthy dose of vitamins, making this soup a well-rounded, nourishing meal. Perfect for a light yet filling lunch or dinner, this soup is both wholesome and full of flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 large carrots, sliced
• 1 bunch kale, stems removed and leaves chopped
• 1 cup pearl barley
• 6 cups chicken broth
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh lemon wedges for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove and set aside.
2. In the same pot, sauté the onion and carrots until softened, about 5 minutes.
3. Stir in the barley, chicken broth, thyme, black pepper, and salt. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, until the barley is tender.
4. Add the kale and cooked chicken to the pot. Continue to simmer for an additional 5-7 minutes, until the kale is wilted and tender.
5. Taste and adjust seasoning as needed. Serve hot, with a wedge of lemon for squeezing over the soup.

This chicken and barley soup with kale and carrots is a vibrant, nutrient-dense dish that delivers both comfort and nourishment. The hearty barley, savory chicken, and tender kale come together to create a balanced and satisfying soup. The carrots provide natural sweetness, while the kale adds a healthy green boost. A squeeze of lemon just before serving adds a refreshing, zesty note that elevates the flavors. This is a perfect choice for those seeking a wholesome, flavorful soup that’s easy to prepare and full of health benefits.

Note: More recipes are coming soon!