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
