I’m so happy to share this warm and simple Chicken Barley Soup recipe with you today. It is a cozy mix of tender chicken, soft veggies, and chewy barley that makes every spoonful comforting. The flavors are gentle, the texture feels hearty, and the whole pot comes together in a calm and steady way. It is great for cold days or anytime you want something filling but not heavy. I think you will enjoy how easy it is to make.
Level: Easy
Total Time: about 1 hour 5 minutes
Prep Time: about 5 minutes
Cook Time: about 1 hour
Yield: about 6 servings
Course: Soup
Cuisine: American
I still remember the first time I made this kind of soup at home. The warm smell of carrots, onions, and broth made the whole kitchen feel cozy right away. It is the kind of recipe that makes you slow down and enjoy the simple things.
This soup is full of soft vegetables, tender chicken, and barley that gives a fun chewy bite. Everything cooks in the same pot, which makes the steps easy to follow. It is great for weeknights, meal prep, or anytime you want something warm and steady.
The chicken cooks slowly in the broth so the flavor grows stronger, and the barley thickens the soup in a gentle way. It is simple, comforting, and friendly for all ages.
How to Make Chicken Barley Soup
This soup mixes mild chicken flavor with soft vegetables and barley that cooks right in the pot. Here is how it all works together:
• Heat the veggies in a pot until they soften
• Add the chicken, broth, parsley, and bay leaves
• Simmer until the chicken is tender
• Shred the chicken and return it to the pot
• Add the barley and let it cook until soft
• Adjust seasoning with salt and pepper
• Remove the bay leaves before serving
• Let the soup rest for a few minutes to blend the flavors
It is a calm one pot soup that fills your kitchen with warmth and needs only simple cleanup.
Ingredients
• 1 teaspoon olive oil
• 1 cup chopped carrots
• 1 cup chopped onions
• 1/2 cup chopped celery
• 2 cloves garlic, chopped
• 1 and 1/2 lbs skinless bone in chicken breast
• 7 cups reduced sodium chicken broth
• 1/4 cup chopped parsley
• 2 bay leaves
• 2/3 cup dry pearl barley
• Fresh ground black pepper, to taste
Directions
- Prepare the Vegetables:
- Warm a large pot on medium heat.
- Add the oil, carrots, onions, celery, and garlic. Stir until the veggies start to soften.
- Add the Chicken and Broth:
- Place the chicken into the pot.
- Pour in the broth and add the parsley and bay leaves.
- Simmer the Base:
- Bring the pot to a gentle boil.
- Lower the heat and cover the pot. Cook for about 30 minutes until the chicken and vegetables are tender.
- Remove and Shred the Chicken:
- Lift the chicken out of the pot.
- Shred the meat and throw away the bones.
- Add the Chicken Back:
- Return the shredded chicken to the pot.
- Add the barley and stir gently.
- Cook the Barley:
- Simmer for about 30 minutes until the barley becomes soft and chewy.
- Taste and add pepper or a little salt if needed.
- Final Touch:
- Remove the bay leaves before serving.
- Let the soup sit for a few minutes so the flavors blend.
Process Details
• Softening the Vegetables: Cooking the carrots, onions, celery, and garlic first helps build a gentle flavor base.
• Simmering the Chicken: Letting the chicken cook slowly in broth makes it tender and easy to shred.
• Cooking the Barley: Barley cooks right in the soup so it absorbs the flavors and thickens the broth in a natural way.
• Seasoning at the End: Adjusting salt and pepper after cooking helps you avoid over seasoning.
• Resting the Soup: A few minutes of rest helps the broth settle and taste smoother.
Tips for Success
• Use bone in chicken for deeper flavor.
• Chop the vegetables in similar sizes so they cook evenly.
• If the soup gets too thick, add a splash of broth or water.
• You can swap parsley for another mild herb you enjoy.
• If you prefer soft barley, cook it a few extra minutes.
• Leftover cooked chicken can be used, just cut the simmering time shorter.
Serving Ideas
• Serve with warm bread or toast.
• Add a sprinkle of fresh herbs on top for brightness.
• Enjoy it with a simple salad for a light meal.
• Add a squeeze of lemon if you like a tiny bit of freshness.
• Serve in large bowls on chilly days for extra comfort.
Storage & Freezing
• Refrigerator: Store in an airtight container for about 3 to 4 days.
• Freezer: Freeze in small containers for up to about 3 months.
• Reheating: Warm gently on the stove or in the microwave. Add a little broth or water if it becomes too thick.
• Texture Note: The barley may soak up more liquid over time, so you might need to add a splash of broth when reheating.
Nutrition Info (Approximate per Serving)
• Calories: ~260
• Protein: ~30g
• Carbohydrates: ~24g
• Fat: ~4g
• Fiber: ~5g
• Sodium: ~700mg
• Sugar: ~2g
This Chicken Barley Soup is a simple mix of tender chicken, soft vegetables, and chewy barley that makes every bowl warm and filling. It has a mild and cozy flavor that works well for family meals or quiet evenings at home.
I hope you enjoy making and eating this soup as much as I do. It is a friendly recipe that I think you will come back to again whenever you want something comforting and steady.
