Chunky Chicken and Barley Soup
Warm up with a hearty bowl of Chunky Chicken and Barley Soup, a comforting classic that's both nourishing and packed with flavor. This recipe combines tender, seared chicken with wholesome pearled barley and a medley of aromatic vegetables like carrots, celery, and onion, all simmered in a savory chicken broth infused with garlic, thyme, oregano, and bay leaf. Perfect for weeknight dinners or meal prep, this homestyle soup is irresistibly satisfying and easy to make, with just 15 minutes of prep time and under an hour to cook. Serve it steaming hot with a garnish of fresh parsley for a nourishing meal that’s sure to impress. Keywords: chunky chicken soup, barley soup, hearty chicken soup recipe, easy soup recipe, one-pot meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts or thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 3 medium celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 0.75 cup pearled barley
- 8 cups chicken broth
- 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 with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the pot and sear for about 4-5 minutes per side, or until lightly browned. Remove the chicken and set it aside (it won't be fully cooked yet).
Add the diced onion, chopped carrots, and celery to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, oregano, and bay leaf. Cook for another 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Add the barley and stir to combine.
Return the seared chicken to the pot. Cover the pot with a lid, reduce the heat to medium-low, and simmer for 30 minutes.
Remove the chicken from the pot and shred it using two forks. Discard any excess fat or bones, if applicable.
Return the shredded chicken to the soup and stir. Simmer uncovered for an additional 10-15 minutes, or until the barley is tender and the flavors have melded.
Season the soup with the remaining salt and pepper to taste. Remove and discard the bay leaf.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7284 mg | 317% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 21.2 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4098 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.
