If you are looking for a comforting, hearty, and nutrient-packed meal that feels like a warm hug in a bowl, this Chicken Barley Soup Recipe is exactly what you need. It combines tender shredded chicken, chewy barley, and vibrant vegetables all simmered in aromatic herbs and chicken stock to create a soul-soothing dish. This soup balances flavors and textures beautifully, making it the perfect choice for cozy dinners, meal prep, or anytime you want something deliciously wholesome on your table.
Ingredients You’ll Need
The beauty of this Chicken Barley Soup Recipe lies in its simplicity and the quality of each ingredient. Every component plays a key role, whether it’s adding depth, freshness, or heartiness, creating a harmonious blend of flavors and inviting textures.
- Olive oil: Provides a subtle fruity base to sauté the aromatics and adds a silky mouthfeel.
- Yellow onion: Adds sweetness and a fragrant foundation to the soup.
- Garlic: Infuses a savory punch that enhances all other flavors.
- Carrots: Bring a mild sweetness and vibrant color to brighten up the bowl.
- Celery: Offers a slight crunch and earthy undertone that balances the sweetness of carrots.
- Rotisserie chicken: Adds tender, flavorful protein with minimal prep, perfect for quick meals.
- Chicken stock: The heart of the soup, delivering rich, meaty flavor and depth.
- Salt and pepper: Essential for seasoning and enhancing the overall taste.
- Onion powder, garlic powder, Italian seasoning: These dried spices layer in complexity and warm herbs, giving the soup its comforting aroma.
- Barley: The star grain that adds chewiness and wholesome fiber, making the soup filling and nutritious.
How to Make Chicken Barley Soup Recipe
Step 1: Prepare the Barley
Start by rinsing and draining the barley thoroughly. This step removes any dust or debris and helps the grains cook evenly, resulting in that perfect chewy texture we all love in a good soup.
Step 2: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and season with salt and pepper. Cook until the onions become translucent and fragrant, creating the flavorful base of your soup that sets the stage for everything else.
Step 3: Add Spices and Vegetables
Stir in the onion powder, garlic powder, and Italian seasoning to coat the sautéed aromatics. Then toss in the chopped carrots, celery, rinsed barley, and shredded chicken. Mixing everything at this stage allows the flavors to mingle beautifully before the broth joins the party.
Step 4: Pour in the Chicken Stock and Bring to Boil
Pour in the chicken stock, making sure all ingredients are covered. Bring the pot to a gentle boil, which helps to bring out the flavors and prepare the barley for its slow, tender cooking.
Step 5: Simmer Until Barley is Tender
Reduce the heat to low and cover the pot, allowing the soup to simmer for about 30 minutes. This slow cooking tenderizes the barley and melds the savory chicken with the sweet, aromatic vegetables. Be sure to taste periodically and tweak the seasoning as needed to keep the flavors balanced.
Step 6: Final Taste and Season
Once the barley is tender and all the flavors have developed, taste the soup one last time. Adjust salt, pepper, or herbs to suit your preference. This finishing touch ensures every spoonful bursts with harmony and satisfaction.
How to Serve Chicken Barley Soup Recipe
Garnishes
Adding fresh garnishes takes this Chicken Barley Soup Recipe from delicious to spectacular. A sprinkle of chopped fresh parsley or thyme adds a pop of color and a fresh herbal note. A squeeze of lemon juice brightens up the flavors beautifully, balancing the savory richness. For a little extra comfort, a dollop of sour cream or a drizzle of olive oil can provide creaminess and richness.
Side Dishes
This soup shines brilliantly on its own, but pairing it with crusty garlic bread or warm buttery rolls makes the meal even more satisfying. A light side salad with a zesty vinaigrette also complements the heartiness of the soup perfectly, giving a refreshing crunch and contrast.
Creative Ways to Present
Try serving the soup in rustic bread bowls for a cozy, eye-catching presentation. You can also ladle it over a bed of steamed greens or grain salad for a cool contrast. For gatherings, serve the soup buffet-style with garnishes and sides laid out so everyone can customize their bowls — it turns mealtime into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Chicken Barley Soup Recipe is a fantastic make-ahead meal because it keeps beautifully in the refrigerator for up to 4 days. Store leftovers in airtight containers to preserve freshness and flavor. The barley will continue to absorb the broth, which deepens the soup’s richness.
Freezing
This soup freezes wonderfully, making it ideal for batch cooking. Portion it out into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. It’ll keep well for 2 to 3 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat to avoid overcooking the barley or drying out the chicken. Stir frequently and add a splash of water or stock if the soup has thickened too much. Microwave reheating works too but stirring halfway through is a good idea to ensure even warming.
FAQs
Can I use other types of barley for this Chicken Barley Soup Recipe?
Yes! Pearled barley is most commonly used because it cooks faster and has a tender texture. Hulled barley is less processed and offers a chewier bite but will require longer cooking. Adjust your simmer time accordingly if using hulled barley.
Is it possible to make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable stock and omit the chicken or replace it with hearty roasted vegetables or plant-based protein like beans or tofu. The barley and vegetables still provide great texture and flavor.
Can I use fresh chicken instead of rotisserie chicken?
Definitely. You can poach, roast, or grill chicken breasts or thighs and shred the meat. Using rotisserie chicken just speeds up the process and adds a roasted flavor, but fresh cooked chicken works just as well.
How thick or soupy should the Chicken Barley Soup Recipe be?
The soup should be satisfyingly brothy but not watery, with the barley and chicken lending enough heartiness to give it some body. If you prefer it thicker, let it simmer uncovered to reduce the broth or add a little more barley.
Can I prepare this soup in a slow cooker?
Yes! Sauté onions and garlic first for the best flavor, then add everything to the slow cooker. Cook on low for about 6 to 8 hours or high for 3 to 4 hours until barley is tender. Add delicate herbs towards the end to keep their brightness.
Final Thoughts
This Chicken Barley Soup Recipe is a true kitchen treasure — a bowl filled with warmth, flavor, and comfort that you’ll want to come back to again and again. It’s approachable to make, deeply satisfying to eat, and perfect for sharing with loved ones. So grab your pot, gather your ingredients, and dive into a deliciously cozy experience that your taste buds will thank you for!
Print
Chicken Barley Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Hearty and comforting Chicken Barley Soup made with tender shredded chicken, wholesome barley, and fresh vegetables simmered in a flavorful chicken stock seasoned with herbs and spices. This easy-to-make soup is perfect for a nourishing lunch or dinner and serves 6 people.
Ingredients
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 medium carrots, chopped
- 3 ribs celery, chopped
- 2 cups rotisserie chicken, shredded
- 4 cups chicken stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 3/4 cup barley
Instructions
- Prepare Barley: Rinse and drain the barley in a fine mesh sieve under cold running water; set aside to remove any debris and dust.
- Sauté Aromatics: In a large pot over medium heat, warm the olive oil. Add the chopped onion and finely chopped garlic, seasoning with salt and pepper. Sauté until the onion becomes translucent, about 3-4 minutes, releasing the flavors.
- Add Spices and Vegetables: Stir in the onion powder, garlic powder, and Italian seasoning to coat the aromatics. Then add the chopped carrots, celery, barley, and shredded chicken. Mix thoroughly to combine all ingredients evenly.
- Add Stock and Boil: Pour in the chicken stock and bring the mixture to a boil over medium-high heat, allowing the barley to begin softening.
- Simmer: Reduce the heat to low and cover the pot. Allow the soup to simmer gently for about 30 minutes, or until the barley is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- Finish and Adjust Seasoning: Taste the soup and adjust salt, pepper, or other seasonings as needed before serving hot.
Notes
- Using rotisserie chicken adds a rich, delicious flavor but you can substitute with cooked shredded chicken breast.
- For a thicker soup, add more barley or reduce the stock slightly.
- Barley can be replaced with pearl barley for a quicker cooking time.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To make this gluten-free, substitute barley with quinoa or gluten-free grains.
