Chicken and Pearl Barley Soup
Warm, hearty, and brimming with comfort, this Chicken and Pearl Barley Soup is the ultimate bowl of nourishment. Tender, flavorful chicken thighs, earthy pearl barley, and an aromatic blend of vegetables like carrots, celery, and onions come together in a savory, herb-infused broth. A touch of garlic, fresh thyme, and a hint of bay leaf elevate this classic soup to soul-satisfying new heights. Perfect for cozy weeknight dinners or meal prepping, this one-pot wonder is both easy to make and incredibly nutritious, packed with fiber and protein. Garnished with a sprinkle of fresh parsley, it’s a wholesome dish that’s as visually appealing as it is delicious. Whether you're in search of a healthy comfort food recipe or simply a warm, filling soup for cooler days, this dish delivers big on flavor and nourishment.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (bone-in, skinless)
- 1 medium yellow onion (diced)
- 3 medium carrots (peeled and diced)
- 3 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 0.75 cup pearl barley
- 8 cups chicken broth (low-sodium)
- 1 piece bay leaf
- 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and black pepper. Sear them in the pot for 3-4 minutes per side, until browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Rinse the pearl barley under cold water and drain. Add it to the pot, stirring to combine with the vegetables.
Pour in the chicken broth and return the seared chicken thighs to the pot. Add the bay leaf, thyme sprigs, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes.
Remove the chicken thighs from the pot. Once cool enough to handle, shred the chicken meat using two forks, discarding the bones.
Return the shredded chicken to the pot and stir to combine. Simmer for an additional 5 minutes to heat through.
Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and garnish with fresh parsley. Serve hot.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 23.1 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2931 mg | 62% | |
*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.
