Scarborough Fair Chicken Barley Soup
Cozy up with a bowl of Scarborough Fair Chicken Barley Soup, a hearty and aromatic dish brimming with nourishing ingredients and herbal charm. This recipe pairs tender, shredded chicken thighs with wholesome pearl barley and a medley of vegetables, all simmered in a fragrant broth infused with fresh parsley, sage, rosemary, and thyme—a nod to the classic folk tune. A hint of lemon juice adds brightness, while the rich depth comes from a slow simmer that melds the flavors beautifully. Perfect for chilly evenings or a satisfying lunch, this comforting soup is easy to prepare in under an hour and is best served with crusty bread or a fresh side salad. Discover a delicious balance of nutrition and nostalgia in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs, boneless and skinless
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 8 cups low-sodium chicken broth
- 0.75 cup pearl barley
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 leaf bay leaf
- 2 tablespoons lemon juice
- 2 cups water (optional, if needed)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Sear the chicken for about 3-4 minutes on each side, or until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Pour in the chicken broth and stir to deglaze the bottom of the pot, scraping up any browned bits.
Return the chicken thighs to the pot, along with the pearl barley, parsley, sage, rosemary, thyme, salt, black pepper, and bay leaf.
Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is cooked through and the barley is tender.
Remove the chicken thighs from the pot and shred them using two forks. Discard any excess fat or connective tissue, then return the shredded chicken to the soup.
Stir in the lemon juice and let the soup simmer for an additional 5-10 minutes. If the soup is too thick, you can add 1-2 cups of water to reach your desired consistency.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving. Ladle the soup into bowls, garnishing with fresh parsley, if desired.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 22.9 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2381 mg | 51% | |
*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.
