Chicken barley soup hits a perfect balance—nourishing, full of flavor, and easy enough to make on a busy weeknight. This timeless recipe brings together tender chicken, nutty barley, and a colorful mix of vegetables. Each bowl feels like a warm hug, making it a go-to choice for dinner or meal prep.
Let’s take a closer look at every aspect of making exceptional chicken barley soup, from selecting the right ingredients to serving the first spoonful at the table.
Why Make Chicken Barley Soup?
Chicken barley soup stands apart from classic chicken noodle thanks to its earthy, hearty grain. Barley gives the broth a satisfying body and mild, toasty taste. When chicken, vegetables, and herbs join in, the result is a balanced and deeply comforting meal that keeps you full but never weighed down.
Benefits at a Glance
- Hearty and filling: Barley supplies complex carbohydrates and fiber.
- Complete meal: Packed with protein, veggies, and grains in one pot.
- Versatile: Easily adapts to dietary needs and ingredient swaps.
- Meal-prep friendly: Leftovers taste even better after a day or two.
Key Ingredients
The beauty of chicken barley soup is in the sum of its simple parts. Start with these essential elements:
| Ingredient | Role & Notes |
|---|---|
| Boneless, skinless chicken thighs | Rich flavor and tender texture, ideal for shredding. Substitute with breasts for a leaner option. |
| Pearl barley | Chewy and hearty, thickens the soup naturally. |
| Yellow onion | Adds sweetness and depth to the broth. |
| Garlic cloves | Brings savory aroma and complexity. |
| Carrots | A touch of sweetness and color. |
| Celery stalks | Gives balance, crunch, and earthiness. |
| Olive oil | Used for sautéing, adds subtle flavor. |
| Chicken broth | Use homemade or low-sodium store-bought for control over salt. |
| Bay leaf, dried thyme, rosemary | Layered aromatics for a savory, herbed backdrop. |
| Salt and black pepper | Season to taste. Don’t overdo at the start to avoid an overly salty soup. |
| Fresh parsley | For bright, herbaceous finish. |
| Fresh lemon juice (optional) | Subtle acidity to refresh and round out flavors. |
Additional Ideas
- Try parsnips, leeks, or mushrooms for a veggie twist.
- Swap in farro or brown rice if barley isn’t at hand.
- Add a splash of dry white wine when sautéing veggies for extra depth.
Step-by-Step Instructions
Making this soup is straightforward and requires just one pot. Here’s how to get the best results:
1. Sear the Chicken
Heat two tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Pat the chicken thighs dry, then season with plenty of salt and cracked pepper. Add them to the pot, searing each side until a light golden crust forms—about 5 minutes per side.
Tip: Searing chicken before simmering adds heaps of savory flavor. Don’t rush this step.
Remove the chicken and set aside on a plate.
2. Sauté Aromatics
Without wiping out the pot, add diced onion, carrot, and celery. If the pan looks dry, add a dash more oil. Stir often and cook until the onion turns soft and translucent—usually about 7 minutes. Stir in minced garlic and cook for a minute more, releasing its aroma.
3. Deglaze and Build the Broth
Pour in a splash of chicken broth (or white wine, if using) to scrape up brown bits at the bottom—this deglazing step collects all the chicken flavor for the soup base.
Add the rest of the broth, the rinsed barley, bay leaf, thyme, and rosemary. Stir well to combine flavors.
4. Simmer to Perfection
Return the browned chicken to the pot. Bring the mixture to a gentle boil, then lower heat to maintain a steady simmer.
Cover, leaving a slight vent for steam. Cook for 40 to 45 minutes, stirring now and then, until barley is tender and the chicken is cooked through.
5. Shred Chicken and Adjust Seasoning
Move chicken thighs to a plate and shred with two forks. Return the pieces to the soup.
Taste and adjust seasoning—only now add more salt or pepper if needed. For a fresher finish, squeeze in a bit of lemon juice.
6. Serve and Garnish
Ladle soup into warm bowls. Sprinkle with chopped fresh parsley. Serve hot, ideally with slices of crusty whole-grain bread or a light green salad.
Expert Tips and Variations
Chicken barley soup is forgiving—feel free to make it your own. Here are strategies for consistent, delicious results:
- Rinse barley well before cooking. This removes dust and prevents gumminess.
- Don’t overcook barley. Soft but chewy is the goal—test a few grains at the 40-minute mark.
- Avoid over-salting. Flavors concentrate as soup simmers. Hold off on extra salt until the end.
- Play with herbs. Fresh thyme, dill, or chives add a new dimension, especially added right before serving.
- Boost umami. Drop in a Parmesan rind during simmering or stir in a spoonful of miso near the end.
Customization Ideas
- For smoky depth, sauté a little diced smoked sausage along with the veggies.
- To make it vegetarian, use vegetable broth and cubes of smoked tofu or white beans instead of chicken.
- Add leafy greens like spinach or kale in the last few minutes for an extra nutrient boost.
Storing and Meal Prep
Chicken barley soup only gets better with time, as the flavors meld in the fridge. Here’s how to keep it at its best:
Fridge Storage
- Allow soup to cool, then transfer to airtight containers.
- Keeps well for up to 4 days.
- Barley will continue absorbing broth; add a splash of extra broth or water when reheating.
Freezing
- Cool soup completely before transferring to freezer-safe containers—leave room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
- For stovetop: Heat over medium-low, stirring occasionally, until bubbling.
- For microwave: Warm individual bowls in 1-minute bursts, stirring in between.
Meal Prep Tip
Divide soup into single-serve containers right after cooling—grab and go for quick lunches all week.
Frequently Asked Questions
Can I use chicken breast?
Yes, but thighs are more forgiving and less likely to dry out. If using breast, check for doneness a little sooner.
Is it possible to make this in a slow cooker?
Certainly. Sauté your veggies first for depth, then add all ingredients to the crockpot. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken as usual.
What’s the best bread to pair with this soup?
Try whole-grain sourdough, rustic country loaves, or a simple baguette. The hearty crumb can soak up the broth.
The Final Touch
Chicken barley soup delivers nourishing comfort, one bowl at a time. Its depth of flavor comes from time-honored techniques—simmering, layering of aromatics, and letting fresh herbs shine at the finish. Whether feeding a family or seeking an easy meal-prep staple, this soup fits the bill.
Savor its warmth any night of the week, and don’t forget a wedge of lemon and a sprinkle of fresh parsley for that irresistible, bright finish.
Chicken Barley Soup
This chicken barley soup is so comforting. It’s satisfying too. The combo of tender chicken, veggies, and hearty barley makes for a filling bowl.
Ingredients
- Juice of half a lemon (optional, for a bright finish)
- 3 carrots, peeled and sliced
- Salt and pepper to taste
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- 1 cup pearl barley, rinsed
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken thighs (you can also use chicken breasts)
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf
- 1 medium onion, diced
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.