Chicken Barley Soup is a hearty and comforting dish that’s perfect for cooler days. This soup combines tender chunks of chicken, wholesome barley, and a medley of vegetables in a flavorful broth. Barley adds a wonderful chewiness and is packed with fiber, making it a nutritious and satisfying meal. The earthy flavor of the barley pairs beautifully with the savory broth, while carrots, celery, and onions bring sweetness and depth. With simple ingredients and a slow simmer, this soup develops rich flavors and becomes a wholesome, warming dish that feels like a hug in a bowl.
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup pearl barley, rinsed
- 8 cups chicken broth
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Cook the chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside to cool slightly. Once cool, shred the chicken into bite-sized pieces.
- Sauté vegetables: In the same pot, add the onions, carrots, celery, and garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add broth and barley: Pour in the chicken broth, and add the rinsed barley, bay leaf, thyme, and dried parsley. Bring to a boil, then reduce the heat to low. Cover and let the soup simmer for 30 minutes, stirring occasionally.
- Add chicken: After 30 minutes, add the shredded chicken back to the pot. Continue to simmer for an additional 15-20 minutes, or until the barley is tender and the soup has thickened slightly.
- Season and serve: Remove the bay leaf, then season the soup with salt and pepper to taste. Serve the soup hot, garnished with fresh parsley if desired.
Enjoy your comforting bowl of Chicken Barley Soup!
