Easy Chicken Barley Soup
Warm, hearty, and incredibly easy to make, this Easy Chicken Barley Soup is the perfect comfort food for any day of the week! Packed with tender shredded chicken, wholesome pearl barley, and a medley of aromatic vegetables like onion, carrots, and celery, this one-pot wonder is as nourishing as it is satisfying. Seasoned with fragrant herbs like thyme and oregano and simmered in a rich chicken broth, every spoonful bursts with homestyle goodness. Ready in just an hour and perfect for meal prep, this soup is ideal for busy weeknight dinners or cozy lunches. Garnish with fresh parsley for a pop of color and flavor, and watch as it becomes a repeat favorite in your recipe rotation. Whether you're looking for a nutritious bowl to warm you up or a family-friendly recipe that's simple to prepare, this chicken barley soup checks all the boxes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium (boneless, skinless) chicken breasts
- 1 large (diced) yellow onion
- 3 medium (peeled and sliced) carrots
- 3 medium (sliced) celery stalks
- 3 cloves (minced) garlic
- 8 cups chicken broth
- 1 cup pearl barley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chicken breasts and cook for 3-4 minutes on each side until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Return the chicken breasts to the pot. Add the chicken broth, pearl barley, dried thyme, dried oregano, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes.
After 30 minutes, remove the chicken breasts from the pot. Shred the chicken using two forks and return the shredded chicken to the pot.
Season the soup with salt and black pepper to taste. Discard the bay leaf.
Simmer the soup for an additional 5-10 minutes to let the flavors meld.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 7791 mg | 339% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 34.6 g | ||
| Protein | 162.3 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5029 mg | 107% | |
*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.
