Chicken and Barley Soup
Cozy up with a hearty bowl of Chicken and Barley Soup, a soul-warming classic that combines tender chicken thighs, chewy pearl barley, and a medley of fresh vegetables in a fragrant, herb-infused broth. This one-pot recipe is as nourishing as it is flavorful, featuring aromatic garlic, onions, carrots, and celery seasoned with thyme, oregano, and a hint of lemon for bright, zesty freshness. Perfect for meal prep or feeding a crowd, this wholesome soup is ready in just over an hour and makes six generous servings. Serve it with crusty bread for a comforting, protein-packed meal that’s sure to satisfy. Whether you’re fighting off a chill or simply craving a cozy dinner, this chicken barley soup is a delicious, nutrient-rich choice that you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large yellow onion (diced)
- 2 medium carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 8 cups chicken broth
- 0.75 cup pearl barley
- 1 teaspoon dried thyme
- 0.5 teaspoons dried oregano
- 1 bay leaf
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add them to the pot and sear on both sides until golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the pearl barley, dried thyme, dried oregano, bay leaf, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the seared chicken thighs to the pot, submerging them in the broth. Bring the soup to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer for 35-40 minutes, or until the chicken is cooked through and the barley is tender.
Remove the chicken thighs from the soup and shred the meat with two forks. Discard any large pieces of fat. Return the shredded chicken to the pot and stir to combine.
Remove the bay leaf and discard it. Taste the soup and adjust seasoning if needed.
Stir in fresh parsley and lemon juice (if using). Serve the soup hot with crusty bread if desired.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1172 mg | 51% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
