Chicken Barley Soup
A warm, nourishing soup made with tender chicken, fiber-rich pearl barley, and fresh vegetables in a rich, savory broth. Quick to prepare, high in protein, and perfect for meal prep or a comforting weeknight dinner.
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.
