chicken barley soup
A hearty and comforting chicken barley soup, perfect for a chilly day. This recipe features tender chicken, healthy barley, and a medley of vegetables in a savory broth, making it a complete and satisfying meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 0.75 cup pearl barley rinsed
- 8 cups chicken broth
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- 2 bay leaves
- 0.5 cup fresh parsley chopped
- Salt and black pepper 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 on all sides. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened. Add minced garlic and cook for another minute until fragrant.
- Stir in the rinsed pearl barley, chicken broth, dried thyme, dried rosemary, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Return the browned chicken to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the chicken is cooked through and the barley is tender.
- Remove bay leaves. Stir in fresh parsley. Season with salt and black pepper to taste.
- Ladle hot soup into bowls and serve immediately.
Notes
This soup can be made ahead and reheated. It tends to thicken as it sits, so you might want to add a splash of broth when reheating.