How to Create Hearty Chicken and Barley Soup
There’s nothing quite like a warm bowl of soup to comfort you on a chilly day or when you’re feeling under the weather. If you’re searching for something filling, nutritious, and easy to make, chicken and barley soup is the perfect choice. This soup combines tender chicken, chewy barley, and a mix of colorful vegetables in a flavorful broth that warms you from the inside out.
In this article, we’ll walk you through step-by-step instructions on how to make hearty chicken and barley soup. Whether you’re new to cooking or a seasoned chef, you’ll find this recipe easy to follow and incredibly satisfying. Let’s get started!
Why Chicken and Barley Soup?
Chicken is a great source of lean protein, which keeps you full and energized. Barley is a whole grain with a nutty taste and a chewy texture that adds substance to the soup. It’s also high in fiber and helps with digestion. Pair these ingredients with fresh vegetables, and you have a meal that is not only delicious but also packed with vitamins and nutrients.
This soup is ideal for meal prep since it stores well in the fridge and freezer. Make a big batch and enjoy it all week long!
Ingredients You’ll Need:
Here’s everything you’ll need to make chicken and barley soup. Most of the ingredients are simple and easy to find at your local grocery store.
For the soup base:
– 1 tablespoon olive oil (or any cooking oil you prefer)
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 2 large carrots, peeled and diced
– 2 celery stalks, diced
– 1 zucchini or yellow squash (optional), diced
– 1 cup pearl barley (or hulled barley)
– 1 pound (450 grams) boneless, skinless chicken breasts or thighs
– 6 cups chicken broth (you can use low-sodium for a healthier option)
– 2 cups water
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
Optional additions:
– Fresh parsley or dill for garnish
– Lemon juice for a touch of brightness
– Grated Parmesan cheese for extra flavor
Step-By-Step Instructions:
1. Prepare the Ingredients
Before you start cooking, wash and chop all the vegetables. Dice the onion, carrots, celery, and any additional veggies like zucchini. Mince the garlic. Rinse the barley under cold water to remove any dust or debris. If you’re using fresh parsley, chop it finely for garnish.
2. Cook the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 2–3 minutes until it softens. Stir in the garlic, carrots, and celery, and sauté for another 5 minutes. Add in the optional zucchini if you’re using it. This step allows the vegetables to release their natural flavors.
3. Add Barley, Chicken, and Broth
Once the vegetables are slightly tender, add the rinsed barley to the pot. Place the chicken breasts or thighs on top of the barley. Pour in the chicken broth and water. Add the bay leaf, thyme, oregano, salt, and pepper. Stir gently to combine the ingredients.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30–40 minutes. As the soup simmers, the barley will absorb the liquid and expand, and the chicken will cook until tender.
4. Shred the Chicken
After 30–40 minutes, check if the chicken is cooked through. It should feel tender and be easy to cut or shred. Remove the chicken from the pot and let it rest on a cutting board for a few minutes.
Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. Stir the soup to mix the shredded chicken with the veggies and barley.
5. Season and Taste
Taste the soup and adjust the seasoning as needed. If it lacks salt, add a pinch more. If you enjoy tangy flavors, squeeze in a bit of lemon juice. Stir well to ensure the flavors are evenly distributed.
6. Serve and Enjoy
Ladle the hearty chicken and barley soup into bowls. Garnish with chopped fresh parsley or dill for extra color and flavor. If you’re a fan of cheesy soups, sprinkle some grated Parmesan on top. Serve the soup with crusty bread or crackers for a complete meal.
Tips for Success
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Make It Your Own: Don’t be afraid to customize the soup. You can swap barley for rice, quinoa, or pasta. You can also add leafy greens like spinach or kale for extra nutrition.
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Cook Ahead: This soup tastes even better the next day as the ingredients have time to meld together. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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Use Rotisserie Chicken: If you’re in a hurry, you can use pre-cooked rotisserie chicken. Simply shred it and add it to the soup during the last 10 minutes of cooking.
Final Thoughts
Chicken and barley soup is a timeless classic that’s easy to make and endlessly versatile. With its rich flavors, wholesome ingredients, and hearty texture, this comforting dish is sure to become one of your favorite homemade meals. Whether you’re cooking for family, friends, or just yourself, this recipe is a winner every time.
Give this recipe a try and enjoy the satisfaction of a homemade meal that warms your heart and fills your stomach. Happy cooking!
