Chicken Barley Soup
A hearty and comforting chicken barley soup made with tender chicken, chewy barley, and fresh vegetables in a savory broth. Perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup pearl barley, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- to taste salt and black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until vegetables begin to soften.
- Add garlic and cook for 1 minute until fragrant.
- Add chicken breasts, barley, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45–50 minutes, or until chicken is cooked through and barley is tender.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
- Simmer for an additional 10 minutes. Remove bay leaf. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, use homemade chicken broth. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.