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
Scale
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.
