Chicken Soup with Lentils and Barley
Warm, hearty, and brimming with nourishing ingredients, this Chicken Soup with Lentils and Barley is comfort in a bowl. Perfect for cozy evenings or a lunch that fuels your day, this recipe combines tender, shredded chicken thighs, protein-packed green lentils, and nutty pearl barley for a satisfying, nutrient-rich meal. Fresh vegetables like carrots, celery, and onion add depth and color, while aromatic garlic, thyme, and a bay leaf infuse the broth with irresistible flavor. Simmered to perfection in chicken broth, this one-pot wonder is not only wholesome but also incredibly easy to prepare. Garnished with fresh parsley for a burst of brightness, this soup is as inviting as it is filling. Ideal for meal prep, cold-weather cravings, or simply slowing down for a delicious, homemade meal, this chicken soup recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 large Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 8 cups Chicken broth
- 1 cup Dried green lentils, rinsed and drained
- 1 cup Pearl barley, rinsed
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Water (if needed to adjust consistency)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add chicken thighs to the pot and brown them on both sides for 4-5 minutes per side. Remove chicken from the pot and set aside.
In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot to add more flavor.
Return the chicken thighs to the pot, along with the rinsed lentils, barley, bay leaf, and thyme. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes until the lentils and barley are tender and the chicken is cooked through.
Carefully remove the chicken thighs from the soup. Shred the meat using two forks, discarding the bones, and return the shredded chicken to the pot.
Season the soup with salt and pepper, adjusting to taste.
Add more water if the soup is too thick, and simmer for an additional 5 minutes if needed.
Remove the bay leaf and stir in the fresh parsley just before serving.
Ladle the soup into bowls and serve warm. Enjoy!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.3 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 81 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 757 mg | 16% | |
*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.
