Chicken Soup with Barley
This Chicken Soup with Barley is the definition of comfort in a bowl—hearty, wholesome, and deeply nourishing.
Tender chicken mingles with chewy pearl barley, aromatic vegetables, and fragrant herbs, creating a soup that is as restorative as it is satisfying. The barley adds a nutty depth and creamy body that transforms this from a simple chicken soup into a filling, well-rounded meal.
With every spoonful, you get warmth, texture, and a sense of timeless tradition, making it the perfect dish for cozy nights, healing days, or anytime you crave something both healthy and soul-soothing.
Why People Will Love This Chicken Soup with Barley:
Comfort food at its best – It delivers the soothing warmth of classic chicken soup with the added heartiness of barley, making every bowl deeply satisfying.
Wholesome and nourishing – Packed with lean protein, fiber-rich barley, and fresh vegetables, this soup is both filling and health-supportive.
Layers of flavor – From the aromatic sautéed vegetables to the slow-simmered herbs and tender chicken, every spoonful has depth and balance.
Perfect for all seasons – It’s cozy enough for winter nights, yet light and nutritious enough to enjoy year-round.
Healing and restorative – Known as a go-to when you’re feeling under the weather, this soup provides comfort for the body and soul.
Family-friendly – Mild, hearty, and adaptable, it’s a recipe that appeals to kids and adults alike.
Key Ingredients
Chicken – Lean, tender pieces of chicken breast or thigh provide the hearty protein base of the soup while infusing the broth with savory depth.
Pearl Barley – Nutty, chewy, and fiber-rich, barley transforms the soup into a filling meal, adding texture and a gentle creaminess as it cooks.
Aromatic Vegetables – Onion, carrot, celery, and garlic form the classic flavor foundation, bringing sweetness, earthiness, and warmth.
Herbs & Spices – Thyme, parsley, and bay leaf build layers of herbal aroma that complement the richness of the chicken and barley.
Chicken Broth – The soul of the soup, it ties everything together, carrying the flavors of the ingredients while keeping the dish light and restorative.
Olive Oil – Adds richness, helps release the aroma of the vegetables, and brings a Mediterranean touch to the classic comfort dish.
Expert Tips
Choose the right cut of chicken – Chicken thighs bring more flavor and tenderness, while chicken breasts keep the soup lean. For maximum depth, you can even combine both.
Sear before simmering – Browning the chicken first builds a richer, more complex base flavor than simply boiling it directly in broth.
Rinse the barley well – Washing pearl barley under cold water removes excess starch, preventing the soup from becoming overly thick or gummy.
Mind the cooking time – Barley continues to absorb liquid as it sits. If you prefer a thinner soup, keep extra broth or hot water on hand to add toward the end.
Layer your aromatics – Sauté the onion, carrot, celery, and garlic until lightly golden. This step creates a deep flavor foundation that separates a good soup from a great one.
Use fresh herbs if possible – Fresh thyme and parsley add a brighter, livelier finish than dried. Add dried herbs early in the cooking and fresh herbs right before serving for balance.
Season gradually – Add salt in stages rather than all at once, especially if using store-bought broth, which may already be salted. This ensures control and balance.
Make it ahead – Like many hearty soups, this dish tastes even better the next day as the barley and broth meld with the aromatics and herbs.
Chicken Soup with Barley
Ingredients
1 pound boneless, skinless chicken breasts or thighs
1 ½ cups pearl barley, rinsed
1 medium onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
2 cups water
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Instructions
1. Cook the Chicken
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add the chicken breasts (or thighs) and sear for 6–8 minutes per side, until golden and fully cooked through.
Transfer the chicken to a plate and let it cool slightly, then shred into bite-sized pieces. Set aside.
2. Sauté the Vegetables
In the same pot, add the remaining 1 tablespoon of olive oil.
Sauté the onion, carrots, and celery for about 5 minutes, until softened.
Stir in the garlic and cook for 1 more minute until fragrant.
3. Add Broth and Barley
Pour in the chicken broth and water.
Stir in the rinsed barley, thyme, parsley, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the barley is tender.
4. Finish the Soup
Return the shredded chicken to the pot.
Season with salt and pepper to taste.
Let the soup simmer gently for another 10 minutes to allow the flavors to meld.
5. Serve and Enjoy
Remove and discard the bay leaf.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Important Notes This Chicken Soup with Barley:
Barley absorbs broth over time – The longer the soup sits, the more the barley will soak up liquid and thicken the consistency. Always keep extra broth or hot water handy to adjust before reheating or serving leftovers.
Texture varies by barley type – Pearl barley cooks in about 30 minutes and has a softer bite, while hulled barley takes longer (40–50 minutes) and stays chewier. Choose based on the texture you prefer.
Chicken choice affects flavor – Thighs provide a richer, juicier flavor, while breasts keep it lighter. For an extra hearty version, bone-in chicken adds depth to the broth but requires careful shredding.
Don’t over-simmer vegetables – Carrots, onions, and celery should soften but not dissolve. Overcooking leads to mushy textures and a flat-tasting broth.
Bay leaf removal is essential – Always remove the bay leaf before serving. Its job is to perfume the broth; if left in too long, it can impart bitterness.
Adjust seasoning at the end – Salt and pepper should be fine-tuned after barley and chicken are added back, since both absorb flavors differently and can dull seasoning levels.
Storage matters – Store the soup in separate containers: one for broth and vegetables, and another for chicken if possible. This prevents the chicken from becoming dry and the barley from turning overly soft.
Reheating tip – Warm the soup gently on the stove rather than boiling it again, as boiling can toughen the chicken and make the barley gummy.
How To Enjoy Chicken Soup with Barley After Cooking:
1. Serve It Fresh and Hot
Ladle the soup into deep bowls while still steaming, ensuring each portion has a good balance of chicken, barley, vegetables, and broth.
Garnish with freshly chopped parsley or a squeeze of lemon juice for a burst of brightness before serving.
2. Pair with Complementary Sides
Bread: A slice of crusty sourdough, multigrain bread, or warm garlic toast is perfect for dipping into the broth.
Salads: Pair with a simple green salad or a cucumber-tomato salad for freshness that balances the heartiness of the soup.
Sandwiches: A turkey, grilled cheese, or roasted vegetable sandwich turns this into a complete and filling meal.
3. Elevate for Special Occasions
Serve in a large soup tureen at the center of the table, family-style, for a cozy and communal dining experience.
Drizzle each bowl with a touch of high-quality olive oil or sprinkle with grated Parmesan to give the soup a restaurant-style finish.
4. Beverage Pairings
Wine: A light Chardonnay or Sauvignon Blanc pairs well with the herbal and savory flavors of the broth.
Non-Alcoholic: Herbal teas like chamomile or mint enhance the comfort factor, while sparkling water with lemon adds freshness.
5. Make the Most of Leftovers
Next-Day Flavor Boost: The soup tastes even richer the following day as the barley continues to absorb the broth. Simply reheat gently and adjust with extra broth if needed.
Transform into a Stew: Reheat with less added liquid for a thicker, stew-like consistency, perfect for serving over rice or mashed potatoes.
Freeze for Later: Store in freezer-safe containers (preferably without barley, which can get mushy). Add freshly cooked barley when reheating for the best texture.
Nutrition Information:
For your Chicken Soup with Barley (per serving, based on 6 servings):
Calories: 295 kcal | Total Fat: 9.4 g | Saturated Fat: 1.6 g | Monounsaturated Fat: 5.0 g | Polyunsaturated Fat: 1.6 g | Cholesterol: 55 mg | Sodium: 520–600 mg (depending on broth and added salt) | Total Carbohydrates: 31 g | Dietary Fiber: 6 g | Sugars: 3.8 g | Protein: 25 g
Frequently Asked Questions:
Can I use rotisserie chicken instead of cooking raw chicken?
Yes. Rotisserie chicken is a convenient shortcut. Simply shred the meat and add it to the soup in the final 10 minutes of simmering to warm through without drying out.
What type of barley works best in this recipe?
Pearl barley is most commonly used because it cooks faster (about 30 minutes) and has a soft, creamy texture. Hulled barley is more nutritious but requires a longer simmer (40–50 minutes) and gives a chewier bite.
Is this soup gluten-free?
No. Barley contains gluten. For a gluten-free version, substitute with rice, quinoa, or buckwheat groats while keeping the same cooking process.
How long does this soup last in the fridge?
Stored in an airtight container, it will keep for 3–4 days. Barley thickens the broth as it sits, so add extra chicken broth or water when reheating.
Can I make this soup in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook on low for 6–7 hours or high for 3–4 hours. For an Instant Pot, cook on high pressure for 20 minutes with natural release. Both methods yield the same cozy, hearty results.
Do I need to cook the barley separately before adding it to the soup?
No, it’s best to cook the barley directly in the broth so it absorbs flavor. Just rinse it thoroughly before adding to remove excess starch.
How do I keep the vegetables from becoming mushy?
Cut carrots and celery into thicker slices and add them early, but keep delicate vegetables (like spinach or zucchini, if added) for the last 5–10 minutes of cooking.
When should I season the soup?
Season lightly at the beginning, then taste and adjust after the chicken and barley are cooked. Both absorb seasoning during simmering, which can make the broth seem under-salted if not adjusted at the end.
What’s the best way to shred the chicken?
Let the chicken cool slightly, then shred it using two forks or your hands. Shredding while it’s still warm is easier and prevents the meat from drying out.
How can I prevent the soup from becoming too thick as it sits?
Barley continues to soak up liquid even after cooking. To avoid overly thick soup, keep extra broth or hot water on hand and stir it in when reheating.