Chicken Barley Soup
There’s a special warmth in every spoonful of homemade chicken barley soup. This classic comfort food blends wholesome grains, tender pieces of chicken, and nourishing vegetables in a savory, aromatic broth. Whether you crave a hearty weeknight meal or a soul-soothing dish to combat cold days, chicken barley soup never fails to bring satisfaction.
What Sets Chicken Barley Soup Apart
Unlike lighter broths or noodle-based soups, the inclusion of barley creates a heartier experience. Barley adds unique texture, nutty undertones, and sustains its tender bite after simmering. Combined with the natural richness of bone-in or boneless chicken, and a flavorful base built on vegetables and herbs, this soup becomes a complete and fulfilling dish.
Let’s walk through every layer of making chicken barley soup, from the best ingredients and preparation techniques to helpful storage tips.
Essential Ingredients for Chicken Barley Soup
The success of chicken barley soup hinges on a careful balance of fresh and pantry staples. Here’s what you’ll need:
- Chicken: Boneless, skinless thighs or breasts both work. Thighs deliver a juicier, deeper flavor, while breasts keep things lean.
- Pearl Barley: This is the most common form. It cooks evenly, soaks up flavors, and makes the soup filling without getting mushy.
- Vegetables: A medley of carrots, celery, and onion creates a flavorful mirepoix—the foundational layer of many good soups. Add garlic to boost aroma.
- Chicken Broth or Stock: Choose homemade or low-sodium for better control of seasoning and a clearer broth.
- Olive Oil: Used to develop the soup base and sear the chicken.
- Herbs and Spices: Bay leaves, dried or fresh thyme, and rosemary anchor the herbal profile. Fresh parsley and a squeeze of lemon provide a bright finish.
- Salt and Black Pepper: For seasoning throughout the cooking process.
Ingredient Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken thighs or breasts | 1 ½ lbs | Boneless, skinless preferred |
| Pearl barley | ¾ cup | Rinsed thoroughly |
| Onion, diced | 1 medium | Yellow or sweet variety |
| Carrots, sliced | 2 medium | Cut into thin rounds |
| Celery stalks, chopped | 2 stalks | Leaves included if available |
| Garlic, minced | 3 cloves | Adjust to taste |
| Olive oil | 2 tbsp | For sautéing |
| Chicken broth/stock | 8 cups | Low-sodium or homemade |
| Bay leaf | 1 whole | Remove before serving |
| Dried thyme | 1 tsp | Or twice as much fresh thyme |
| Dried rosemary | ½ tsp | Optional; chop if using fresh |
| Fresh parsley | ¼ cup, chopped | For garnish and finishing flavor |
| Lemon juice | 1–2 tbsp | Optional; brightens the soup |
| Salt & pepper | To taste | Adjust throughout as needed |
Step-By-Step Guide to Chicken Barley Soup
Each step builds flavor while maintaining the integrity of every ingredient.
Sear the Chicken
Start with a heavy-bottomed pot or Dutch oven over medium heat. Add olive oil, then place seasoned chicken in the pot. Brown both sides—about 5–7 minutes per side is enough. Don’t worry about cooking it through yet as it will finish in the soup. Remove the chicken and set aside.
Sauté Aromatics and Vegetables
In the same pot, add more oil if needed. Toss in diced onion, carrot, and celery. Stir often, allowing the vegetables to soften and take on a golden hue. Add garlic and cook for another minute until fragrant. Fond from the browned chicken will enhance flavor at this stage.
Combine Barley, Herbs, and Broth
Add the rinsed barley to the pot, mixing it with the softened vegetables. Pour in the broth and add bay leaf, thyme, and rosemary. Stir, scraping up any browned bits on the bottom. Return the seared chicken to the pot, cover, and bring to a gentle simmer.
Simmer Until Tender
Reduce the heat, partially cover, and let the soup simmer gently for 40–50 minutes. Stir occasionally to keep the barley from sticking. The barley will swell and soften, the chicken will cook through, and flavors meld.
Shred the Chicken and Finish the Soup
Remove the cooked chicken from the pot. Use two forks to shred it into bite-sized pieces. Discard any bay leaves. Add shredded chicken back into the pot. Taste and adjust seasoning with salt, black pepper, and, if desired, a squeeze of fresh lemon juice for a bright finish. Remove from heat.
Serving Suggestions
Spoon the soup into warm bowls. Sprinkle with a generous handful of fresh parsley. Pair with crusty bread—country boule, chewy sourdough, or a slice of multigrain are all great. For a dash of heat, offer cracked black pepper or a pinch of red pepper flakes.
Variations and Add-Ins
Chicken barley soup is endlessly adaptable. Try these variations:
- Swap in mushrooms for extra umami depth. Sauté sliced mushrooms with the vegetables.
- Add leafy greens like kale or spinach in the last ten minutes of cooking for added nutrition and color.
- Try a white wine deglaze. After sautéing vegetables, splash in dry white wine and cook off alcohol before adding broth.
- Roast your chicken first. Use leftover roast chicken, or bake thighs separately for more developed flavor.
- Go gluten-free. Substitute barley with brown rice or quinoa, adjusting cook times as needed.
Tips for the Best Results
- Rinse barley thoroughly. Barley may have excess starch or dust. Place it in a fine-mesh strainer, rinse under cool water until water runs clearer.
- Don’t rush simmer time. The flavors need at least 40 minutes to build and mellow.
- Add fresh herbs last. Parsley or dill added at the end preserve those bright, herbal notes.
- Season, taste, and adjust. Salt content in broths varies widely. Taste before serving and adjust salt or acidity to suit your preference.
- Watch for absorption. Barley continues absorbing liquid after cooking. Add more broth or hot water if the soup thickens after a night in the fridge.
Nutritional Value and Wellness Benefits
Chicken barley soup isn’t just delicious—it’s naturally packed with nutrients:
- Barley provides complex carbohydrates, fiber, and minerals like selenium and manganese.
- Chicken supplies lean protein, helping keep you full and energized.
- Vegetables bring vitamins, antioxidants, and color to every serving.
- Aromatic herbs such as thyme, bay leaf, and parsley aid digestion and brighten the flavor.
How to Store and Reheat Chicken Barley Soup
Barley’s ability to soak up liquid means leftovers only improve overnight. Here’s how to keep your soup fresh:
- Refrigerate: Cool completely, transfer to airtight containers, and store in the fridge for up to four days.
- Freeze: Chill soup, pour into freezer-safe bags or containers, and lay flat in the freezer for efficient storage. Thaw overnight before reheating. It keeps up to three months.
- Reheat: Warm gently on the stovetop, adding a splash of water or broth to loosen if needed. Stir occasionally for even heating.
Common Questions About Chicken Barley Soup
Can I use leftover chicken?
Absolutely. Add shredded cooked chicken in the last few minutes, just to warm through, and reduce simmer time slightly.
Is it possible to use a slow cooker?
Yes. Sauté vegetables and brown the chicken first if you like, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add fresh herbs at the end.
Do I need to soak barley?
No soaking is necessary with pearl barley, but rinsing is crucial. If using hulled barley, a pre-soak shortens the cooking time and gives a softer texture.
Homemade chicken barley soup brings together comfort, simplicity, and nutrition. With its hearty grains, tender chicken, and soulful broth, it’s the kind of meal that lingers in memory and tradition. Whether you tailor it with seasonal vegetables or stick to the basics, this soup fits anywhere from the family table to a batch-prepped lunch. Enjoy the inviting aroma and ritual of savoring each spoonful—this is classic comfort food that always welcomes you home.
Chicken Barley Soup
This chicken barley soup is so comforting and satisfying. The combo of tender chicken, veggies, and hearty barley makes for a filling bowl.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs (you can also use chicken breasts)
- Salt and pepper to taste
- 3 cloves garlic, minced
- 3 celery stalks, sliced
- 8 cups chicken broth (preferably homemade or low sodium)
- Juice of half a lemon (optional, for a bright finish)
- 3 carrots, peeled and sliced
- 1 cup pearl barley, rinsed
- 1 medium onion, diced
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- 1 tsp dried rosemary (or 1 tbsp fresh)
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.