Chicken Barley and Mushroom Soup
Warm, hearty, and packed with wholesome goodness, this Chicken Barley and Mushroom Soup is the ultimate comfort food for chilly days. Tender shredded chicken, earthy cremini mushrooms, and nutty pearled barley come together in a flavorful broth infused with aromatic thyme and rosemary. A medley of fresh vegetables, including onion, celery, and carrot, adds layers of texture and nutrients, making this soup both satisfying and nourishing. Perfect for meal prep or a cozy family dinner, this one-pot recipe requires minimal effort and delivers maximum flavor. Garnish with fresh parsley for a pop of color and a hint of herbaceous freshness. Whether you're craving a light lunch or a hearty dinner, this chicken and barley soup is sure to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts (boneless, skinless)
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup pearled barley
- 6 cups chicken broth or stock
- 1 cup water
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then sear them in the pot for about 4 minutes per side, or until lightly golden. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and sliced mushrooms, and cook for an additional 4 minutes, or until the mushrooms release their liquid and begin to brown slightly.
Stir in the dried thyme, dried rosemary, salt, and black pepper. Mix well to coat the vegetables in the spices.
Add the pearled barley to the pot and stir for 1-2 minutes to lightly toast it.
Pour in the chicken broth and the water, then return the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the soup for 30 minutes, or until the chicken is cooked through and the barley is tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir to combine.
Taste the soup and adjust seasoning if necessary by adding more salt or pepper.
Serve hot, garnished with fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 5.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 896 mg | 19% | |
*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.
