Chicken Barley Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
396 kcal
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Course
Main Course, Soup
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Cuisine
American, International
Chicken Barley Soup
Description
Chicken Barley Soup starts by sautéing aromatics including onion, garlic, carrots, and celery in butter, which builds the soup's base flavor. Pearl barley is added to add nuttiness and texture. Bone-in chicken pieces and a blend of herbs such as rosemary, thyme, sage, and bay leaves are simmered in chicken broth for an hour, allowing the flavors to mingle and the chicken to cook thoroughly.
After simmering, the chicken meat is shredded and returned to the soup, which is finished with fresh parsley for brightness. The soup offers a balance of tender chicken, the chewy texture of barley, and soft vegetables in a herbal, savory broth. Salt and pepper adjust the taste to preference.
This soup serves well as a wholesome main dish, especially in cooler seasons. It is noted to taste better the next day as the barley absorbs more liquid and flavor. Adding extra broth when reheating can refresh its consistency if it thickens too much.
Ingredients
- 2 tablespoons butter
- 1 yellow onion ,chopped
- 2 cloves garlic ,minced
- 3 carrot diced, large
- 2 celery diced, large stalks
- 1/2 cup pearl barley uncooked
- 8 cups chicken broth
- 2 1/2 pound chicken can also use chicken breast but bone-in pieces provide a vastly superior flavor, bone-in pieces
- 1 teaspoon rosemary or 1/2 teaspoon dried, chopped, fresh
- 1 teaspoon thyme or 1/2 teaspoon dried, chopped fresh
- 1 teaspoon sage or 1/2 teaspoon dried chopped sage, 1/4 teaspoon if ground, chopped, fresh
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup parsley chopped, fresh
Instructions
- Heat the butter in a pot or Dutch oven over medium-high heat. Saute the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the carrots and celery and cook for another 10 minutes. Stir in the barley and cook for another minute.
- Add all remaining ingredients except for the parsley. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 1 hour.
- Remove the chicken, remove the meat from the bones and dice it, discard the skin and bones, and return the meat to the soup. Add the parsley. Simmer for another minute until heated through. Add salt and pepper to taste.
Notes
- Make extra broth available to add when reheating, as the barley thickens the soup over time.
- Using bone-in chicken pieces enhances the soup's flavor compared to boneless.
- The soup develops deeper flavor if made a day ahead and reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 396kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 110mg | 37% |
| Sodium | 630mg | 26% |
| Potassium | 674mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 5535IU | 111% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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