Chicken Barley Soup

Picture yourself wrapped in a cozy blanket on a chilly day, with the aroma of Chicken Barley Soup wafting through your kitchen.

This comforting dish is incredibly easy to make, embodying warmth and simplicity.

As the chicken, barley, and vegetables simmer together, they transform into a hearty, flavorful soup that feels like a warm hug in a bowl.

Let’s bring this delightful dish to life and savor every comforting spoonful.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 chef’s knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup pearl barley
• 8 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cups spinach, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chicken Barley Soup, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Spend a few minutes reading through the entire recipe to understand the steps and guarantee you have all the necessary equipment and ingredients.
2. Ingredient Prep (10 minutes)
   • Chop the onion.
   • Mince the garlic.
   • Slice the carrots and celery.
   • Cube the chicken breasts.
   • Chop the spinach.
3. Cooking (1 hour)
   • Step 1 (5 minutes): Heat olive oil in a large pot over medium heat.
   • Step 2 (5 minutes): Add chopped onion and minced garlic, sauté until softened.
   • Step 3 (5 minutes): Stir in sliced carrots and celery, cook for another 5 minutes.
   • Step 4 (5 minutes): Add cubed chicken breasts, cook until lightly browned.
   • Step 5 (1 minute): Stir in pearl barley, ascertain it’s well mixed.
   • Step 6 (5 minutes): Pour in chicken broth, bring the mixture to a boil.
   • Step 7 (2 minutes): Season with salt, black pepper, and dried thyme.
   • Step 8 (45 minutes): Reduce heat to low, cover, and let simmer until barley is tender.
   • Step 9 (5 minutes): Stir in chopped spinach, cook for an additional 5 minutes.
4. Resting Time (10 minutes)
   • Let the soup rest for 10 minutes before serving to allow the flavors to develop further.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic to the pot, sauté until softened.

Stir in sliced carrots and celery, cooking for another 5 minutes.

Add cubed chicken breasts to the pot, cooking until lightly browned.

Stir in pearl barley, ensuring it’s well mixed with other ingredients.

Pour in chicken broth, bringing the mixture to a boil.

Season with salt, black pepper, and dried thyme.

Reduce heat to low, cover, and let simmer for 45 minutes or until barley is tender.

Stir in chopped spinach and cook for an additional 5 minutes.

Remove from heat and let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: A warm, crusty loaf is perfect for soaking up the flavorful broth.
• Green Salad: A fresh green salad with a light vinaigrette complements the hearty soup.
• Grated Parmesan: Sprinkle some grated Parmesan on top of the soup for added richness.
• Crackers: Serve with your favorite crackers for a crunchy contrast.
• Herb Butter: Spread herb butter on toast to accentuate the soup’s herbaceous notes.

Storage

To store Chicken Barley Soup, let it cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 3 days.

For longer storage, freeze in portions for easy reheating.

Freezing

To freeze Chicken Barley Soup, allow it to cool completely.

Then store in airtight containers. Leave some space for expansion, and freeze for up to 3 months.

Thaw in the refrigerator before reheating.

Reheating

For reheating Chicken Barley Soup, use low to medium heat on the stove or microwave in intervals.

Stir occasionally.

Make certain the soup reaches a safe temperature of 165°F before serving.

Final Thoughts

Chicken Barley Soup is a comforting and nutritious meal that’s perfect for any occasion.

With its hearty blend of chicken, vegetables, and barley, this soup is both satisfying and flavorful.

After preparing the ingredients and following the step-by-step instructions, you’ll have a delicious soup ready to enjoy.

The resting time allows the flavors to meld together, enhancing the overall taste.

Whether you’re serving it for dinner or storing leftovers for later, this soup is sure to be a hit with family and friends.

Enjoy the warm and comforting taste of homemade Chicken Barley Soup!

Frequently Asked Questions

Can I Substitute Quinoa for Barley in the Soup?

You can substitute quinoa for barley. Use 1 cup quinoa, reduce simmering time to 20 minutes since quinoa cooks faster. Make certain to rinse quinoa thoroughly to remove saponins, and adjust broth if needed for desired consistency.

What Can I Use Instead of Chicken Broth?

You can replace chicken broth with vegetable broth for a vegetarian option or use beef broth for a richer taste. For added depth, mix 4 cups water with 4 teaspoons bouillon paste, adjusting salt to taste.

How Can I Make This Soup Vegetarian?

Substitute vegetable broth for chicken broth. Replace chicken with 1 pound cubed tofu or 2 cups cooked chickpeas. Follow the same cooking steps, ensuring tofu browns slightly. Adjust seasoning as needed to maintain a balanced flavor profile.

Can I Add Other Vegetables to the Soup?

You can incorporate additional vegetables like 1 cup diced bell peppers or 1 cup cubed zucchinis. Sauté these with onions and garlic. Guarantee uniform sizes for even cooking. Adjust simmering time if adding denser vegetables like potatoes.

Is There a Gluten-Free Version of This Soup?

To make a gluten-free version, substitute the 1 cup pearl barley with 1 cup quinoa. Guarantee you rinse quinoa before use. Follow the same cooking techniques, adjusting simmer time to 20 minutes for quinoa’s quicker cooking.

Chicken Barley Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Chef's knife
• 1 Wooden spoon
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 2 clove garlic minced
• 3 carrots sliced
• 3 celery stalks sliced
• 1 pound boneless, skinless chicken breasts cubed
• 1 cup pearl barley
• 8 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cup spinach chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and minced garlic to the pot, sauté until softened.
• Stir in sliced carrots and celery, cooking for another 5 minutes.
• Add cubed chicken breasts to the pot, cooking until lightly browned.
• Stir in pearl barley, ensuring it’s well mixed with other ingredients.
• Pour in chicken broth, bringing the mixture to a boil.
• Season with salt, black pepper, and dried thyme.
• Reduce heat to low, cover, and let simmer for 45 minutes or until barley is tender.
• Stir in chopped spinach and cook for an additional 5 minutes.
• Remove from heat and let the soup rest for 10 minutes before serving.

Notes

For best results, taste and adjust the seasoning before serving, as the flavors can develop further during resting time. Additionally, leftovers can be stored in the refrigerator for up to 3 days, and the soup often tastes even better the next day as the flavors meld together.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.