Description
This Chicken Barley Soup is a hearty and comforting classic, perfect for a cozy meal. Tender chicken, chewy barley, and flavorful vegetables simmer in a rich broth for a satisfying and nourishing soup.
Ingredients
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- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 2 ribs celery, chopped
- 6 cups low sodium chicken broth
- 2 whole chicken breasts, with skin and/or bone-in
- 2/3 cup pearl barley, rinsed
- 1 chicken bouillon cube
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
Instructions
- Sauté Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Add Ingredients and Simmer: Add chicken broth, chicken breasts, barley, bouillon cube, salt, pepper, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer, covered, for 45 minutes to 1 hour, or until barley is tender.
- Shred Chicken: Remove bay leaves and chicken breasts from the pot. Shred chicken with two forks.
- Finish and Serve: Return shredded chicken to the soup. Taste and adjust seasoning. Ladle into bowls and serve.
Notes
- Pearl Barley: Use pearl barley for faster cooking. Standard barley requires a longer cooking time.
- Season at the End: Adjust salt and pepper at the end of cooking to prevent over-seasoning.
- Creamy Variation: Add heavy cream at the end with the shredded chicken for a creamy version.
- Storage: Refrigerate leftovers for up to 5 days or freeze for up to 3 months in an airtight container.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg