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Overhead view of chicken barley soup.
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4.80 from 5 votes

Chicken Barley Soup

This hearty chicken barley soup is supremely satisfying, full of rich flavor, and easy to make! It's comfort food without the guilt.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Soups and Stews
Cuisine: American
Servings: 6
Author: Rachel Gurk

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion (about 1 yellow onion)
  • 1 cup chopped celery (2 stalks celery)
  • 1 cup chopped carrots (2 carrots)
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • 2 cloves garlic, minced
  • 1 ½ to 2 pounds boneless skinless chicken thighs
  • 4 cups reduced sodium chicken broth
  • 1 cup water, or additional broth
  • 1 tablespoon dried parsley
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¾ cup pearl barley (not quick cooking)

Instructions

  • Heat oil in a large soup pan or Dutch oven over medium heat. Sauté the onions, celery, and carrots, seasoned with salt and pepper, stirring frequently until onions are softened and translucent, about 4 minutes.
    1 tablespoon olive oil, 1 cup diced onion, 1 cup chopped celery, 1 cup chopped carrots, ½ teaspoon kosher salt, ¼ teaspoon coarsely ground black pepper
  • Add garlic and continue cooking, stirring, for 1 minute.
    2 cloves garlic, minced
  • Add chicken, broth, parsley, thyme, bay leaf, and barley; stir to combine.
    1 ½ to 2 pounds boneless skinless chicken thighs, 4 cups reduced sodium chicken broth, 1 cup water, or additional broth, 1 tablespoon dried parsley, ½ teaspoon dried thyme, 1 bay leaf, ¾ cup pearl barley
  • Bring to a boil, stir and reduce to a simmer. Cover and cook the soup for 45 minutes, stirring occasionally, until barley is tender and chicken is cooked through.
  • Remove bay leaf, discard. Remove chicken from pan, place on a plate, and shred or chop when cool enough to handle.
  • Return the chicken to the soup; taste and season with salt and pepper, if desired.

Video

Notes

  • Recipe revised 1/2024. Previously published as Chicken Barley Soup with Butternut Squash and Kale. If desired, recipe can be modified to include 4 cups chopped butternut squash and 6 cups roughly chopped kale. Add more broth as needed.
  • Vegetarian: Omit chicken and use vegetable broth. If desired, add 1 can drained and rinsed white beans.  
  • Storage: Leftover chicken barley soup can be stored in an airtight container for 3 to 5 days. To freezer, transfer the soup to an airtight container or freezer bag. (I like using freezer bags because I can press out the excess air and freeze them flat to save space.) Chicken barley soup will keep up to 3 months in the freezer; thaw it in the fridge before reheating.

Nutrition

Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 13g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 409mg | Potassium: 690mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3689IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg

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