Chicken Barley Soup: The Ultimate Guide to a Nourishing Classic
Few soups are as satisfying as chicken barley soup. It combines the tender meatiness of chicken with the wholesome, chewy texture of barley, all lifted by aromatic vegetables and fresh herbs. This is the kind of meal that gently warms you from the inside out, perfect for slow weekends or busy weeknights alike. Whether you’re an experienced cook or new to homemade soups, this guide covers every aspect of simple, hearty chicken barley soup, from ingredients to expert tips and variations.
A Warming Classic: Why Make Chicken Barley Soup?
Chicken barley soup has a reputation for being both nourishing and filling. It’s a staple in many kitchens for good reason: the protein from chicken, the fiber-rich barley, and flavorful vegetables provide balanced nutrition in one bowl. Eat it for lunch, as a main course for dinner, or freeze portions for future comfort meals.
- Hearty and balanced: The mix of complex carbs, lean protein, and vegetables makes for a satisfying and balanced meal.
- Easy to customize: Switch up the vegetables or herbs as you like.
- Delicious leftovers: Like most soups, this one tastes even better the next day.
Key Ingredients: Building Flavor and Texture
Creating a layered, nuanced flavor in your soup starts with quality ingredients. Here’s what you’ll need:
| Ingredient | Purpose | Notes |
|---|---|---|
| Chicken thighs (boneless, skinless) | Rich flavor and tender texture | Breasts can be used, but thighs stay juicier. |
| Olive oil | Searing and sautéing | Extra-virgin for depth, but any will work. |
| Onion, garlic | Aromatics for depth | Yellow or white onion works best. |
| Carrots, celery | Sweetness & body | Classic soup combo, adds texture. |
| Pearl barley | Hearty grain | Rinse before using to remove dust. |
| Chicken broth | Savory base | Homemade or good quality store-bought. |
| Bay leaf, thyme, rosemary | Herbal notes | Fresh or dried, adjust to taste. |
| Salt, pepper | Seasoning | Add gradually and taste as you go. |
| Fresh parsley, lemon juice | Bright finishing touches | Lemon is optional but brings out flavors. |
Additional Options
You can add diced potatoes, mushrooms, parsnips, or even spinach towards the end for extra nutrients and color. Leftover rotisserie chicken also works in a pinch.
How to Make Chicken Barley Soup: A Step-By-Step Approach
Creating this soup doesn’t require fancy equipment, only a sturdy pot and a little time.
1. Sear the Chicken
- Heat olive oil in a large Dutch oven over medium heat.
- Season chicken thighs on both sides with salt and pepper.
- Add chicken to the pot and sear for about 6 minutes per side, until golden.
- Remove chicken to a plate. Set aside. (It’s okay if it isn’t cooked through yet—it’ll finish cooking in the soup.)
2. Sauté the Vegetables
- In the same pot, add diced onion, carrots, and celery.
- Sauté, stirring often, for about 5 minutes until vegetables are starting to soften and onion is translucent.
- Stir in the minced garlic and cook for another minute.
3. Add Barley and Build the Broth
- Pour in the rinsed barley.
- Add bay leaf, thyme, rosemary, and the chicken broth.
- Scrape up any browned bits from the pot for extra flavor.
4. Simmer and Shred
- Return the chicken thighs to the pot.
- Bring the soup just to a boil, then reduce heat to a gentle simmer.
- Cover with a lid, leaving it slightly ajar, and cook for 40 minutes, stirring occasionally.
- Once the chicken is cooked, remove it with tongs and shred with two forks.
- Return shredded chicken to the pot.
5. Taste and Finish
- Taste the soup for seasoning. Adjust the salt and pepper.
- Add a squeeze of lemon juice if desired.
- Stir in most of the fresh parsley, reserving a little for garnish.
6. Serve
- Ladle into bowls.
- Garnish with chopped parsley and serve with sturdy, crusty bread.
Tips for Perfect Chicken Barley Soup
- Use chicken thighs for juicy, flavorful meat. Chicken breast works but tends to be drier.
- Always rinse pearl barley. This keeps the soup from becoming gluey.
- Season in layers. Add some salt early but save most for the end, since the broth reduces and flavors concentrate.
- Herb flexibility. If you only have one or two types of herbs, adjust quantities to suit your taste. Fresh herbs bring more brightness when stirred in at the end.
- Make it a one-pan meal. Add chopped potatoes or leafy greens for even more substance.
Variations and Customization
Chicken barley soup’s strength is its versatility. Here are some ideas:
Change Up the Protein
- Swap chicken for turkey, especially after holidays.
- Use beef stew meat for a robust alternative.
Boost the Vegetables
- Add diced tomatoes during step 3 for tang and color.
- Stir spinach or kale in at the end for a lift of green.
- Toss in mushrooms or zucchini when sautéing other vegetables.
Play with the Grains
- Try farro, brown rice, or wild rice for a change in texture and flavor.
- Cook grains separately if you want to control their doneness.
Storing, Freezing, and Reheating
Homemade soup is a meal prep hero. Here’s how to keep leftovers at their best:
To Store
- Let the soup cool completely before storing.
- Pour into an airtight container and refrigerate for up to 4 days.
To Freeze
- Transfer cooled soup into freezer bags or containers, leaving some space for expansion.
- Label with the date.
- Freeze for up to 3 months.
To Reheat
- For best results, reheat on the stove over medium, adding a splash of water or broth to loosen the soup if needed.
- You can microwave single servings in a microwave-safe bowl, stirring halfway through.
Note: Barley absorbs more liquid as it sits. If your soup thickens in the fridge, add a splash of water or broth to restore the right consistency.
Serving Suggestions
Chicken barley soup shines with crusty sourdough, rye, or whole grain bread. For a light meal, serve with a green salad dressed in a zesty vinaigrette. To make it heartier, add a sprinkle of grated Parmesan or a dollop of Greek yogurt on top for creaminess.
Frequently Asked Questions
Can I make chicken barley soup in a slow cooker?
Yes. Sear the chicken and sauté vegetables on the stovetop if possible, then transfer to the slow cooker with the other ingredients. Cook on low for 6–7 hours or on high for 3–4 hours.
Can I use leftover cooked chicken?
Absolutely. Shred and stir in with about 10 minutes left in the simmer so the chicken stays juicy.
Is it possible to make this recipe gluten-free?
Barley contains gluten. Substitute with gluten-free grains like brown rice or quinoa.
Chicken barley soup wraps together nourishment and comfort. It’s filling, customizable, and keeps well in the fridge or freezer. Whether you’re seeking a restorative dinner, a make-ahead meal, or simply the cozy aroma of simmering broth, this soup delivers every time. Try it once, and it just might become a staple in your kitchen.
Chicken Barley Soup
This chicken barley soup is so comforting and satisfying. The combination of tender chicken, veggies, and hearty barley makes for a filling bowl.
Ingredients
- 1 lb boneless, skinless chicken thighs (you can also use chicken breasts)
- 3 carrots, peeled and sliced
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 cup pearl barley, rinsed
- 8 cups chicken broth (preferably homemade or low sodium)
- Juice of half a lemon (optional, for a bright finish)
- Fresh parsley, chopped (for garnish)
- 3 celery stalks, sliced
- 1 bay leaf
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Season the chicken thighs with salt and pepper, then sear them for 5–7 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked at this stage, just browned. Remove from the pot and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables start to soften and the onions become translucent. Add the minced garlic and cook for another 1–2 minutes until fragrant.
- Add the rinsed barley, bay leaf, thyme, rosemary, and chicken broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce the heat to low. Add the browned chicken back into the pot. Cover and let it simmer for 40–45 minutes, stirring occasionally, until the barley is tender and the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Taste the soup and adjust the seasoning with additional salt and pepper as needed. If you want a brighter flavor, stir in the juice of half a lemon.
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.