soup is loaded with just the right balance of abundant barley and tender chicken breast that is encased in the most amazing extra chicken broth in the house! It’s a comfort meal that’s sure to warm you up as the days get colder.
Easy chicken barley
soup recipe
If you’ve tried my homemade chicken noodle soup and loved it, it’s amazing by the way, then you’ll love this chicken barley soup so much! Maybe even more if you’re trying to add more whole grains to your diet and cut out processed wheat. It is very similar in taste and takes a little less time and effort to make.
In fact, this easy recipe is so tasty, simple and takes about the same amount of time to make as my Instant Pot Lemon Chicken Orzo soup. You just can’t get over that! A homemade soup made on the stove that’s as fast as an IP recipe with the same taste! But it is entirely possible by using whole chicken breasts with the skin, tasty chicken broth, a little broth and taking the time to properly sauté the vegetables.
It’s an absolutely delicious recipe! So take out your large pot and start cooking some chicken and barley soup while the weather cools outside. You won’t regret it and your family will love it!
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Olive oil
- – I like to use olive oil for its taste, but you can use any type of vegetable oil You like to sauté vegetables.
- Onion – Brown onion adds fantastic flavor to soup, but any type of onion you have on hand is fine.
- Carrots – Add just the right touch of vegetarian sweetness.
- Celery – A classic chicken soup ingredient along with onion and carrots.
- Low-sodium chicken broth: To control the amount of salt added, I always use a low-sodium broth variety.
- Chicken – You will need whole chicken breasts with the skin. They may be with or without the bone.
- Pearl Barley – It is a grain that is a member of the grass family and is used instead of noodles in this chicken soup recipe.
- Chicken broth – Helps add an even deeper chicken flavor to soup.
- Salt – A touch of salt is needed to develop the flavors.
- Black pepper – You can use regular or freshly ground black pepper to your liking.
- Bay Leaves – An aromatic leaf used in most soup recipes.
One of the main reasons I love making soup is because it’s so easy! This is a 3-step recipe that requires very little effort. And leftovers, if any, are even better the next day.
Sauté vegetables
To start, you need to sauté your mirepoix, which is your onion, carrots and celery. So heat the olive oil in a large Dutch oven or pot over medium-high heat. Then add the vegetables to the pot and sauté for about 5 minutes or until they are a little soft. Onions should be translucent before moving on to the next step.
Add chicken and barley
for cooking
Once the vegetables are sautéed, add the Dutch baked chicken broth along with the whole chicken breasts, barley, chicken broth, salt, black pepper, and bay leaves. Next, bring the mixture to a boil and then lower the heat to medium-low. Now, cover the pot with a lid and let the soup simmer for about 45 minutes to an hour. Soup is made when the barley is tender and the chicken is fully cooked. If the barley is still firm, you must continue cooking!
Finish the soup
When
the soup
has finished cooking, remove the bay leaves. Then remove the chicken from the pot and crush it with 2 forks.
Now, put the shredded chicken back in the pot to combine with the vegetables and barley. Finally, try their soup for salt and season if needed. The amount of salt you need will depend on how much was added for the chicken broth and broth, as well as your personal preferences.
Serve
and enjoy
To serve, place the homemade chicken and barley soup in bowls and enjoy some fresh air fryer without kneaded bread or crescent rolls. Sometimes I also like to combine this soup with a hearty chef’s salad for easy soup and a salad lunch or dinner.
What can I add to the soup?
Chicken barley soup is delicious as is, but feel free to prepare it the way you want. You can easily add some spinach or kale to get more vegetables in your diet. Another delicious option is mushrooms. It’s totally up to you. There are no rules when making most soups.
Can I use chicken thighs instead of breasts?
yes! You will need to use about 4 chicken thighs instead of breasts. But do know that using thighs will change the amount of fat and calories in the soup.
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How to store
Leftover chicken barley soup will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months in an airtight container.
To reheat, simply microwave it for a few minutes at half power or reheat it in a saucepan on the stove. And for frozen soup, you can let it thaw first or reheat it frozen in the microwave or on the stove.
Other delicious soups to try
beef barley soup Instant chicken noodle soup
- Chicken
- noodle
- Broccoli cheese
- soup Lentil
- soup stuffed pepper
- Chicken gnocchi
- soup
soup Mushroom soup cream
soup Instant pot cabbage
