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 chilly days.
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
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon 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, bay leaves, thyme, salt, and pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until barley is tender and chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup.
- Simmer uncovered for an additional 15 minutes to allow flavors to meld. Remove bay leaves.
- Stir in fresh parsley before serving. Adjust seasoning if needed.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.