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–+ servings
hearty chicken barley soup

Chicken Barley Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

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

Ingredients
  

  • 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.
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