chicken barley soup
A comforting and hearty chicken barley soup, perfect for a chilly day. Packed with tender chicken, wholesome barley, and a medley of fresh vegetables, all simmered in a rich, savory broth. This classic soup is both nutritious and satisfying.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup pearled barley rinsed
- 8 cups chicken broth low sodium
- 1 large onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and sliced
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary crushed
- 0.25 cup fresh parsley chopped, for garnish
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add chopped onion, celery, and carrots to the same pot. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic, dried thyme, and dried rosemary, and cook for another minute until fragrant.
- Stir in the rinsed barley and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Return the cooked chicken to the pot. Continue to simmer, covered, for another 10-15 minutes, or until barley is tender and chicken is cooked through.
- Season with salt and black pepper to taste. Ladle the soup into bowls, garnish with fresh chopped parsley, and serve hot.
Notes
For extra flavor, you can add a bay leaf during simmering and remove it before serving. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The barley will continue to absorb liquid, so you might need to add a splash of broth when reheating.