Chicken Barley and Bow Tie Soup
Warm, hearty, and brimming with flavor, this Chicken Barley and Bow Tie Soup is the ultimate comfort meal for chilly days. A delightful medley of tender shredded chicken, wholesome pearl barley, and perfectly cooked bow tie pasta floats in a fragrant broth infused with garlic, thyme, and a splash of bright lemon juice. Fresh vegetables like carrots, celery, and onion not only add color but bring a satisfying crunch to every spoonful. This one-pot wonder, ready in just an hour, is a nutritious, kid-approved dinner that yields six generous servings. Perfect for meal prep or feeding a crowd, this soup is a wholesome, soul-soothing dish you'll crave all year long.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, boneless and skinless
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 0.5 cups pearl barley
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 cup bow tie pasta
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken breast with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the chicken in the pot and sear for 3-4 minutes per side, or until lightly browned. Remove the chicken and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Pour in the chicken broth and scrape the bottom of the pot to deglaze. Bring the broth to a gentle boil.
Stir in the pearl barley, dried thyme, and bay leaf.
Return the chicken breast to the pot, reduce the heat to low, and cover. Simmer for 20-25 minutes, or until the barley is tender and the chicken is cooked through.
While the soup simmers, cook the bow tie pasta in a separate pot according to package instructions. Drain and set aside.
Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the cooked bow tie pasta to the soup, stir well, and simmer for another 5 minutes.
Remove the bay leaf. Stir in the fresh parsley and lemon juice for a bright and fresh finish.
Taste the soup and adjust seasoning with the remaining salt and black pepper, as needed.
Serve hot, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 188.5 g | 69% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 21.9 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 405 mg | 31% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4073 mg | 87% | |
*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.
