Chicken Mushroom Barley Soup
Warm up with a bowl of hearty Chicken Mushroom Barley Soup, a comforting one-pot meal that's as nourishing as it is delicious. Packed with tender shredded chicken, earthy mushrooms, wholesome pearl barley, and a medley of aromatic vegetables, this rustic soup is brimming with flavor and texture. The dried thyme and bay leaf infuse every spoonful with cozy, herbaceous notes, while the simple simmering technique ensures a rich, deeply satisfying broth. Perfect for busy weeknights or meal prep, this 60-minute recipe comes together easily and makes six generous servings. Garnish with fresh parsley for a burst of freshness and enjoy this healthy, protein-packed dish that’s sure to become a family favorite! Keywords: Chicken Mushroom Barley Soup, hearty soup recipe, healthy winter meals, easy one-pot dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts or thighs (boneless, skinless)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 ounces button or cremini mushrooms, sliced
- 0.75 cup pearl barley
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts or thighs with a pinch of salt and pepper, then add them to the pot. Cook for 4-5 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 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the pot and cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Stir in the pearl barley, ensuring it is evenly coated with the ingredients in the pot.
Pour in the chicken broth, and add the bay leaf, dried thyme, salt, and black pepper. Stir to combine.
Return the browned chicken to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes until the chicken is cooked through and the barley is tender.
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the soup and stir well.
Taste the soup and adjust the seasoning with more salt and pepper as needed.
Discard the bay leaf, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7441 mg | 324% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 26.9 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 466 mg | 36% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5291 mg | 113% | |
*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.
