Chicken soup with barley is old-fashioned comfort at its best. The chewy pearl barley adds wonderful texture and makes this soup incredibly filling. It's the kind of soup that sustained families for generations and still delivers on cold winter days.
Barley is one of the oldest cultivated grains and one of the healthiest. It's high in fiber, helps lower cholesterol, and has a satisfying chewiness that makes this soup feel substantial and nourishing.
About Pearl Barley
- Pearl - Polished, cooks faster (this recipe)
- Hulled - More nutritious, longer cooking
- Quick-cooking - Pre-steamed, 10-15 minutes
- Not gluten-free - Contains gluten
Barley Benefits
- Very high in fiber (especially beta-glucan)
- Helps lower cholesterol
- Good source of selenium and B vitamins
- Low glycemic index
Serving Suggestions
- Crusty bread for dipping
- Fresh parsley garnish
- Great for meal prep
- Even better the next day
Chicken Soup with Barley
Hearty soup with chewy pearl barley and tender chicken.
Nutrition per serving
295Calories
28gProtein
32gCarbs
7gFat
6gFiber
4gSugar
Ingredients
Instructions
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Cook chicken. In a large pot, combine chicken, broth, and bay leaf. Bring to a simmer and cook 25 minutes until chicken is cooked through. Remove chicken, shred meat, and discard bones.
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Sauté vegetables. In the same pot, heat olive oil. Add onion, carrots, and celery. Cook 5 minutes. Add garlic and thyme, cook 1 minute.
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Add barley. Add rinsed barley to the pot. Simmer 30-35 minutes until barley is tender and has absorbed some liquid. Stir occasionally.
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Finish. Return shredded chicken to pot. Remove bay leaf. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Thickens overnight: Barley absorbs liquid. Add more broth when reheating.
- Add mushrooms: Sautéed mushrooms are a classic addition.
- Beef version: Use beef and beef broth for beef barley soup.
- Storage: Refrigerate 5 days. Freezes well but texture changes slightly.
