Why You’ll Love This Recipe
- Nutritious and Filling: Barley adds fiber and nutrients, making the soup both satisfying and healthy.
- Flavorful Broth: Homemade chicken broth infused with aromatics provides a deep, rich flavor.
- Versatile: Easily adaptable with different grains like farro or brown rice, and you can adjust the spices to your liking.
- Great for Meal Prep: This soup stores and reheats well, making it ideal for preparing ahead of time.
Ingredients
- 1 whole chicken (or a cut-up chicken)
- 2 onions, diced
- 4 carrots, diced
- 4 celery stalks (with leaves), diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper (adjust to taste)
- 1 cup pearled or hulled barley
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
- Water
- 2 tablespoons butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Broth:
- Place the whole chicken in a large pot and cover with water. Add half of the diced onions, carrots, celery, and minced garlic.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes until the chicken is tender and cooked through.
- Remove the chicken from the pot and set aside to cool.
- Increase the heat to medium-high and let the broth simmer uncovered for about 15–20 minutes to concentrate the flavors.
- Strain the broth through a sieve to remove solids, then return the clear broth to the pot.
- Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set aside.
- Prepare the Soup:
- In a separate large pot, melt the butter over medium heat. Add the remaining diced onions, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Stir in the dried thyme, garlic powder, paprika, and crushed red pepper. Cook for an additional 1–2 minutes until fragrant.
- Add the barley to the pot, stirring to combine with the vegetables and spices.
- Pour in the prepared broth and add the shredded chicken. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30–40 minutes until the barley is tender.
- Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 6–8 servings.
- Preparation Time: About 30 minutes.
- Cooking Time: Approximately 2 hours, including broth preparation and soup cooking time.
Variations
- Grain Substitutes: Replace barley with farro or brown rice; adjust cooking times accordingly.
- Vegetable Additions: Incorporate other vegetables like mushrooms, potatoes, or leafy greens for added flavor and nutrition.
- Spice Adjustments: Modify the spices to suit your taste preferences; for example, add cumin for a warm, earthy flavor.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring to airtight containers. Refrigerate for up to 3 days.
- Freezing: This soup freezes well. Store in freezer-safe containers for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat until warmed through. You may need to add a bit of water or broth, as the barley tends to absorb liquid during storage.
FAQs
What type of barley is best for this soup?
Pearled barley is recommended due to its quicker cooking time and tender texture. Hulled barley can also be used but requires a longer cooking time.
Can I use pre-cooked chicken for this recipe?
Yes, using pre-cooked or rotisserie chicken can save time. Substitute the homemade broth with store-bought chicken stock if needed.
How can I make this soup gluten-free?
Replace barley with a gluten-free grain such as brown rice or quinoa, adjusting the cooking time as necessary.
Is it necessary to strain the broth?
Straining the broth ensures a clear, clean soup base by removing any solids and impurities.
Can I make this soup in a slow cooker?
Yes, after preparing the broth, combine all ingredients in a slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the barley is tender.
Chicken Soup with Barley
- Total Time: 2 hours 30 minutes
- Yield: 6–8 servings
Description
A hearty and comforting dish featuring tender chicken, wholesome barley, and aromatic vegetables in a flavorful broth. This nutritious and filling soup is perfect for meal prep and tastes even better the next day.
Ingredients
- 1 whole chicken (or a cut-up chicken)
- 2 onions, diced
- 4 carrots, diced
- 4 celery stalks (with leaves), diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper (adjust to taste)
- 1 cup pearled or hulled barley
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and pepper to taste
- Water
- 2 tablespoons butter
Instructions
1. Prepare the Broth:
- Place the whole chicken in a large pot and cover with water. Add half of the diced onions, carrots, celery, and minced garlic.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes until the chicken is cooked through.
- Remove the chicken and set aside to cool. Simmer the broth uncovered for 15–20 minutes to enhance flavor.
- Strain the broth through a sieve and return to the pot.
- Shred the chicken, discarding the skin and bones.
2. Prepare the Soup:
- In a separate large pot, melt butter over medium heat. Add the remaining onions, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in thyme, garlic powder, paprika, and crushed red pepper. Cook for 1–2 minutes until fragrant.
- Add the barley and stir to combine.
- Pour in the prepared broth and add the shredded chicken. Bring to a boil, then reduce heat and simmer for 30–40 minutes until barley is tender.
- Stir in lemon juice and chopped parsley. Season with salt and pepper to taste.
3. Serve:
- Ladle the soup into bowls, garnish with parsley if desired, and serve hot.
Notes
- Grain Variations: Swap barley with farro or brown rice (adjust cooking time accordingly).
- Vegetable Additions: Mushrooms, potatoes, or leafy greens can be added.
- Spice Adjustments: Add cumin for a warm, earthy flavor.
- Storage: Cool completely before storing in an airtight container. Keeps in the fridge for up to 3 days or freezes for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding water or broth if needed.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
