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This soup is made with shredded white meat, barley, and vegetables simmered in a flavorful chicken broth. It’s super easy to make, loaded with flavor, and perfect for those colder days!
Not a fan of barley? Make this chicken noodle soup or this Italian wedding soup instead!
Table of Contents
What is barley and what does it taste like?
Barley is a grain that’s often used in soups and stews. It has a mild, slightly nutty taste and a chewy texture. It doesn’t have a strong flavor, so it soaks up the taste of the broth and seasonings it’s cooked in.
It’s also healthy and high in fiber, which helps with digestion and keeps you full longer.
Some Ingredients You’ll Need
See the recipe card below for ingredient quantities and complete instructions.
- Barley – Not a fan? Use orzo, noodles, or rice instead!
- Lemon – Completely optional but adds great flavor.
- Onions, celery, and carrots – A must for a well rounded soup!
- Chicken – I used chicken breasts, but you can use dark meat if you prefer, just know it takes longer to cook. You can also use rotisserie chicken. If using rotisserie chicken, shred or dice it and add it to the soup about 15 minutes before it’s done.
Top Tips!
- Want to add a lot of extra flavor? Feel free to boost the broth with fish sauce, hot sauce, or Worcestershire sauce. That’s if you like your soups with a kick of extra flavor!
- If you want to incorporate more veggies, feel free to do so! Mushrooms, squash, and spinach are great veggies options.
- Make sure to season this soup generously at the end with salt and pepper, right before serving.
- If you want a thinner soup, cook the barley separately following the package directions and add it to the soup right before serving. If you want a quick, one-pot soup that’s thicker, cook the barley directly in the soup. If you plan on having leftovers, it’s best to cook the barley separately since it will soak up most of the liquid.
Storage
To store chicken barley soup, let it cool completely first.
Transfer it to an airtight container and keep it in the refrigerator for up to 4 days. If the barley was cooked in the soup, it will soak up liquid as it sits, so you may need to add more broth or water when reheating.
You can also freeze the soup for up to 3 months. For best results, freeze it without the barley or with barley cooked separately, then add it when reheating.
Tried This Recipe?
Leave a review, I love hearing your feedback and would greatly appreciate it ❤️
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
More chicken recipes…
- Chicken Pot Pie with Puff Pastry
- Marry Me Chicken Noodle Soup
- Chicken and Dumplings
- Chicken Noodle Taco Soup
Chicken Barley Soup
Equipment
- soup pot
Ingredients
- 1 lb chicken breasts, raw
- 8 cups chicken stock
- 1 small onion, finely diced
- 2 celery stalks , finely diced
- 1 cup carrots , finely sliced or diced
- 2 garlic cloves , finely minced
- 2 tablespoons tomato paste
- 2 teaspoons granulated garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon turmeric powder
- 2 bay leaves
- 1 cup barley , rinsed
- ½ cup peas, frozen
- oil
- salt and pepper to taste
- parsley , optional
- lemon, optional
- parmesan cheese , optional
Instructions
- Add oil to a large pot with high sides. Add the onions, carrots, and celery, and cook over medium-low heat for 5–6 minutes, stirring often.
- Stir in the tomato paste, spices, and garlic, and cook until fragrant. Add more oil if needed.
- Add the chicken breasts, barley, and chicken stock. Bring to a boil, then cover and cook for 45 minutes. Check the chicken around the 25-minute mark and once it’s fully cooked, remove it and shred or dice it. Add it back to the pot about 5 minutes before the cooking time is up.
- Add the frozen peas and cook for 1-2 minutes. Season the soup generously with salt and pepper and throw in some fresh parsley and parmesan cheese, if desired and enjoy!
Notes
- Want to add a lot of extra flavor? Feel free to boost the broth with fish sauce, hot sauce, or Worcestershire sauce. That’s if you like your soups with a kick of extra flavor!
- If you want to incorporate more veggies, feel free to do so! Mushrooms, squash, and spinach are great veggies options.
- Make sure to season this soup generously at the end with salt and pepper, right before serving.
- If you want a thinner soup, cook the barley separately following the package directions and add it to the soup right before serving. If you want a quick, one-pot soup that’s thicker, cook the barley directly in the soup. If you plan on having leftovers, it’s best to cook the barley separately since it will soak up most of the liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
