Chicken And Barley Soup Recipe

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Chicken And Barley Soup Recipe

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Chicken And Barley Soup Recipe

Hearty Chicken and Barley Soup: A Warm Embrace in a Bowl


As the weather cools down, there’s nothing quite like the comforting warmth of a hearty soup. Our Chicken and Barley Soup recipe combines tender chicken, nutritious barley, and a medley of vegetables in a savory broth. It’s not only a bowl of comfort but also a healthful choice, packed with fiber, protein, and vitamins. Perfect for those chilly evenings or when you need a cozy pick-me-up, this soup is sure to satisfy.


  • 1 lb boneless, skinless chicken breasts or thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 cup pearl barley, rinsed
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups spinach leaves, roughly chopped
  • Fresh parsley, chopped, for garnish


Preparing the Chicken:

  1. Season the Chicken: Begin by seasoning the chicken pieces with salt and pepper.
  2. Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides. You don’t need to cook it through at this point. Remove the chicken from the pot and set aside.

Building the Soup Base:

  1. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook over medium heat until the vegetables start to soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Deglaze: Pour in a bit of chicken broth to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

Combining Ingredients:

  1. Add Liquids and Barley: Return the chicken to the pot along with any accumulated juices. Add the remaining chicken broth, rinsed barley, dried thyme, and bay leaf. Stir to combine.
  2. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 45 minutes, or until the barley is tender and the chicken is cooked through.
  3. Shred the Chicken: Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaf.

Finishing Touches:

  1. Finish the Soup: Return the shredded chicken to the pot. Add the chopped spinach and cook just until the spinach is wilted, about 2-3 minutes.
  2. Season: Taste the soup and adjust the seasoning with additional salt and pepper if needed.


  1. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley.
  2. Enjoy: Serve hot, accompanied by crusty bread for dipping.


This Chicken and Barley Soup is a testament to the simple pleasures of homemade soup. It’s a balanced meal in a bowl, brimming with the goodness of whole grains, lean protein, and vegetables. Whether you’re looking to warm up on a cold day or seeking a comforting meal that feels like a hug, this soup is sure to hit the spot.