Chicken Barley Soup Recipe

This Chicken Barley Soup is a classic comfort food that’s both hearty and flavorful! Tender chicken, chewy barley, and a medley of vegetables simmered in a rich broth—it’s a satisfying and nourishing meal that’s perfect for a chilly evening. This recipe is easy to follow and delivers a delicious bowl of soup that will warm you from the inside out.

Ingredients

• Olive oil: Used to sauté the vegetables and create a flavorful base for the soup.
• Large onion: Chopped onion adds a sweet and savory flavor.
• Large carrots: Peeled and chopped carrots add sweetness, color, and nutrients.
• Celery ribs: Chopped celery adds a subtle savory note and a bit of texture.
• Low-sodium chicken broth: The base of the flavorful soup.
• Chicken breasts: Bone-in, skin-on chicken breasts add richness and flavor to the broth.
• Pearl barley: Rinsed pearl barley adds a chewy texture and heartiness to the soup.
• Chicken bouillon cube: Adds extra flavor to the broth.
• Salt: Enhances the overall flavor of the soup.
• Black pepper: Adds a touch of heat and depth of flavor.
• Bay leaves: Adds a subtle aromatic flavor to the broth.

How to Make Chicken Barley Soup

Step 1: Sauté the Vegetables

Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the chopped onion, carrots, and celery and sauté for about 5 minutes, or until the vegetables are softened.

Step 2: Simmer the Soup

Add the chicken broth, chicken breasts, barley, chicken bouillon cube, salt, pepper, and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and simmer for 45 minutes to an hour, or until the barley is tender.

Step 3: Shred the Chicken

Remove the bay leaves from the soup. Carefully remove the chicken breasts from the pot and shred the meat with two forks.

Step 4: Finish and Serve

Return the shredded chicken to the soup. Taste and adjust the seasoning as needed. Ladle the soup into bowls and serve hot.

How to Serve

This Chicken Barley Soup is delicious on its own, but you can also serve it with:

• Crusty Bread: A side of crusty bread is perfect for dipping into the soup and soaking up the flavorful broth.
• Side Salad: A simple green salad with a light vinaigrette complements the heartiness of the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 5 days.

Freezing

This soup freezes well for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftover soup gently on the stovetop over medium heat or in the microwave. If reheating from frozen, be sure to thaw the soup completely in the refrigerator before reheating.

FAQs

1. Can I use boneless, skinless chicken breasts?

Yes, you can use boneless, skinless chicken breasts, but the broth may not be as flavorful.

2. Can I add other vegetables to this soup?

Absolutely! Mushrooms, potatoes, leafy greens, or any other vegetables you like would be delicious additions.

3. Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can also add beans or lentils for extra protein.

4. How can I make this soup thicker?

If you prefer a thicker soup, you can mash some of the cooked barley with a fork or potato masher before adding the shredded chicken back to the pot. You can also add a tablespoon of cornstarch mixed with 2 tablespoons of cold water to the soup and simmer until thickened.

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