Chicken Barley Soup

No ratings yet

Prep Time10

Cook Time55

Total Time1 5

Course: Entree

Cuisine: American

Servings:

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!

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.