This hearty Chicken Barley Soup is the perfect comfort food for chilly days, combining tender chicken, wholesome pearl barley, and a medley of vegetables in a rich, flavorful broth.
Packed with protein, fiber, and low in saturated fat, it’s a nourishing, satisfying meal that’s quick to prepare and ideal for meal prep or a cozy weeknight dinner.
Chicken Barley Soup
Equipment
- 6-quart Dutch oven
- Chef’s Knife
- Cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Forks (for shredding chicken)
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 6 cups low-sodium chicken broth
- 2 whole chicken breasts skin and/or bone in
- ⅔ cup pearl barley rinsed
- 1 chicken bouillon cube
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
Instructions
- Prepare the Vegetables: Wash all vegetables thoroughly. Peel the carrots and chop them into small, even pieces to ensure they cook uniformly. Dice the onion finely and chop the celery ribs. Having your vegetables ready before starting helps the cooking process go smoothly and ensures even cooking and consistent texture in the soup.
- Heat the Olive Oil: Place a 6-quart Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and allow it to warm until shimmering but not smoking. Heating the oil properly creates a flavorful base and helps to sauté the vegetables evenly. Olive oil also contributes healthy fats to enrich the soup.
- Sauté the Vegetables: Add the chopped onions, carrots, and celery to the hot oil. Stir frequently to coat the vegetables in oil and prevent sticking. Cook for about 5 minutes until the onions turn translucent and the carrots and celery start to soften. This step releases the natural sweetness and flavors of the vegetables, which forms the base of a rich broth.
- Add Broth and Chicken: Pour 6 cups of low-sodium chicken broth into the pot, stirring gently to combine with the sautéed vegetables. Place the whole chicken breasts carefully into the broth. Using bone-in, skin-on chicken enhances the richness and flavor of the soup, though boneless works if preferred.
- Add Barley and Seasonings: Rinse ⅔ cup of pearl barley under cold water to remove excess starch. Add the barley to the pot, along with 1 chicken bouillon cube, 1 teaspoon salt, ½ teaspoon black pepper, and 2 bay leaves. Stir gently to distribute the ingredients evenly. The barley absorbs the flavors of the broth while thickening the soup naturally.
- Bring to a Boil: Turn the heat to medium-high and bring the soup to a rolling boil. Watch carefully to avoid overflow, stirring occasionally. Boiling ensures the chicken cooks through and the barley begins to soften, allowing the flavors to start melding together.
- Simmer the Soup: Reduce the heat to medium-low and cover the Dutch oven with a lid. Let the soup simmer gently for 45–60 minutes, checking occasionally. The chicken should be tender, and the barley fully cooked but not mushy. Gentle simmering allows the flavors to develop fully without toughening the meat.
- Remove Chicken and Bay Leaves: Using tongs or a slotted spoon, carefully lift the chicken breasts from the soup and place them on a plate. Remove the bay leaves from the pot and discard them. Bay leaves add aromatic flavor but are not edible, so removing them ensures a smooth eating experience.
- Shred the Chicken: Shred the chicken using two forks into bite-sized pieces, removing any bones if necessary. Returning shredded chicken to the soup ensures even distribution of protein and creates a consistent texture throughout each serving.
- Combine and Adjust Seasoning: Return the shredded chicken to the soup and stir gently. Taste carefully and adjust salt or pepper if needed, as the soup has reduced slightly during cooking. Seasoning at the end ensures perfect balance and prevents over-salting.
- Optional Creamy Finish: For a creamier soup, add 2–3 tablespoons of heavy cream once the chicken is shredded. Stir gently and simmer for 2–3 minutes to allow the cream to thicken slightly, creating a rich, velvety texture without overpowering the broth.
- Serve Warm: Ladle the soup into bowls and serve immediately. Pair with crusty bread or a fresh side salad for a complete meal. This soup is also excellent for meal prep, maintaining its flavor and texture when stored properly for later enjoyment.
Notes
- Use pearl barley instead of standard barley for faster cooking and a tender texture. If using hulled barley, extend the simmering time by 15–20 minutes.
- Season at the end of cooking. Since the broth reduces as it simmers, adding salt too early can lead to an overly salty soup.
- For extra richness, consider bone-in, skin-on chicken; it enhances the flavor of the broth. Boneless chicken works too, but the soup may be slightly less savory.
- To make a creamy version, stir in 2–3 tablespoons of heavy cream after shredding the chicken. Simmer briefly to create a velvety texture.
- This soup is perfect for meal prep: it keeps in the fridge for up to 5 days and freezes well for up to 3 months in an airtight container.
Chef’s Secrets: Insider Cooking Techniques
The key to a deeply flavorful Chicken Barley Soup lies in layering your ingredients thoughtfully.
Start by sautéing the vegetables in olive oil to release their natural sweetness.
Using bone-in, skin-on chicken adds extra richness to the broth.
Simmering gently rather than boiling aggressively ensures tender chicken and plump, perfectly cooked barley.
Always rinse pearl barley before adding it to remove excess starch, which prevents a gummy texture.
For an added depth of flavor, you can simmer the soup with a sprig of fresh thyme or parsley along with the bay leaves.
Finally, seasoning at the end allows the flavors to balance perfectly without risking an overly salty outcome.
Serving Suggestions: Delicious Pairing Ideas
Serve this soup hot in deep bowls for a cozy, comforting meal.
Pair it with crusty bread, garlic toast, or a light side salad for a complete lunch or dinner.
Garnishing with fresh parsley, chives, or a squeeze of lemon brightens the flavors and adds visual appeal.
For an extra indulgent option, drizzle a small amount of heavy cream or top with shredded cheese.
This soup is also ideal for family-style meals, as it holds well in large bowls and is easy to serve to a crowd.
Storage Tips: Keep Soup Fresh Longer
Allow the soup to cool to room temperature before storing.
Transfer it to airtight containers and refrigerate for up to 5 days.
For longer storage, freeze in portions for up to 3 months.
When reheating, do so gently over medium heat to avoid overcooking the barley or drying out the chicken.
Adding a splash of water or broth while reheating helps restore the original consistency.
Avoid reheating multiple times, as repeated temperature changes can affect both flavor and texture.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide more fat and a richer flavor. Bone-in thighs work best for flavor, but boneless thighs are fine if you prefer less fat. Adjust cooking time slightly to ensure the meat is tender.
2. Is pearl barley the only option?
Pearl barley is recommended because it cooks faster and becomes tender without becoming mushy. Hulled barley can be used but will require a longer simmer, about 15–20 extra minutes.
3. Can I make this soup vegetarian or vegan?
You can substitute vegetable broth and omit the chicken, adding hearty vegetables like mushrooms, zucchini, or chickpeas for protein. Keep the barley and seasonings the same to maintain texture and flavor.
4. How can I make the soup creamier?
Stir in 2–3 tablespoons of heavy cream or a dairy-free alternative once the chicken is shredded. Simmer briefly to thicken, and the result is a rich, velvety consistency without altering the base flavor.
5. Can I meal prep this soup for the week?
Yes! This soup is ideal for meal prep. Store in the refrigerator for up to 5 days or freeze in individual portions for up to 3 months. Reheat gently to maintain the texture of the chicken and barley.
