Name: Chicken Barley Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 lb boneless, skinless chicken breasts or thighs; 3/4 cup pearl barley; 8 cups chicken broth; 2 bay leaves; 1 tsp fresh thyme or 1/2 tsp dried thyme; Salt and pepper, to taste; 2 tbsp fresh parsley, chopped (optional, for garnish); 1 tbsp lemon juice (optional, for brightness)

Jump to Recipe·Leave a Review

Chicken Barley Soup is my go-to for a hearty, nutritious, and comforting meal. It’s packed with tender chicken, wholesome barley, and a medley of vegetables, all simmered in a flavorful broth. I love how this soup fills me up without feeling heavy—perfect for chilly days or when I need something nourishing and satisfying.

Why You’ll Love This Recipe

I love how this soup is both filling and incredibly healthy. Barley adds a chewy texture and nutty flavor that I don’t get with traditional noodles or rice. It’s a great source of fiber and makes the soup feel more like a complete meal. Plus, it’s easy to make ahead, freezes well, and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion, chopped
Carrots, sliced
Celery, chopped
Garlic, minced
Boneless, skinless chicken breasts or thighs
Pearl barley
Chicken broth
Bay leaves
Fresh thyme or dried thyme
Salt and pepper to taste
Fresh parsley (optional, for garnish)
Lemon juice (optional, for brightness)

Directions

I heat olive oil in a large soup pot and sauté onion, carrots, and celery until softened.
I add the garlic and cook for another minute until fragrant.
I stir in the chicken, barley, broth, bay leaves, thyme, salt, and pepper.
I bring it to a boil, then reduce the heat and let it simmer for 40–50 minutes, until the barley is tender and the chicken is fully cooked.
I remove the chicken, shred it with two forks, and return it to the pot.
I taste and adjust seasoning, then stir in fresh parsley and a splash of lemon juice if I want some brightness.

Servings and timing

This recipe makes about 6 servings and takes around 1 hour and 10 minutes total (15 minutes prep, 50–55 minutes simmer time).

Variations

I sometimes use leftover rotisserie chicken to speed things up—just add it near the end.
For a vegetarian version, I skip the chicken and use vegetable broth and chickpeas.
I like adding mushrooms or kale for more texture and nutrition.
I sometimes stir in a spoonful of pesto before serving for a flavor boost.

Storage/Reheating

I let the soup cool completely, then store it in airtight containers in the fridge for up to 4 days. It also freezes well for up to 3 months. When reheating, I add a splash of water or broth to loosen the soup, as the barley tends to absorb liquid over time.

FAQs

Can I use quick-cooking barley?

Yes, I can use quick barley to cut down the cook time. I just add it later in the cooking process since it only takes about 10–15 minutes to cook.

What cut of chicken works best?

I prefer using thighs for richer flavor, but chicken breasts work just as well for a leaner option.

Does barley need to be soaked first?

No soaking is needed for pearl barley. I just rinse it well before using to remove any excess starch.

Can I make this in a slow cooker?

Yes, I add all ingredients except the barley and cook on low for 6–7 hours. I stir in the barley for the last 1–2 hours to avoid overcooking.

Is this soup gluten-free?

Barley contains gluten, so it’s not gluten-free. I swap it with rice or quinoa if I need a gluten-free version.

Conclusion

Chicken Barley Soup is a warm, wholesome dish that I turn to again and again. It’s full of flavor, texture, and comfort—and best of all, it’s a one-pot meal that keeps well and gets better with time. Whether I’m feeding my family or meal-prepping for the week, this soup never lets me down.