Description
A comforting and hearty homemade Chicken Barley Soup recipe, packed with tender chicken, wholesome barley, and flavorful vegetables. This easy-to-make soup is perfect for a cozy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup pearl barley, rinsed
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish (optional)
- 1/2 cup frozen peas (optional, added in the last 5 minutes of cooking)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- 2. Add the minced garlic to the pot and cook for another minute until fragrant.
- 3. Pour in the chicken broth and add the chicken pieces. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.
- 4. Stir in the rinsed barley, dried thyme, and dried rosemary. Bring back to a simmer, cover, and cook for another 30-40 minutes, or until the barley is tender.
- 5. If using frozen peas, add them during the last 5 minutes of cooking.
- 6. Season generously with salt and freshly ground black pepper to taste.
- 7. Ladle into bowls and garnish with fresh parsley, if desired.
Notes
Store cooled soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g