This chicken barley soup is a nourishing mix of chicken, barley, and vegetables in a light broth. It’s guaranteed to be a family favorite!
Growing up, soup had a permanent place in our fridge. No joke — my mom would literally cook up a pot of it every other day! Nobody can make soups like my mom, but now that I have my own family, I understand the obsession and am never getting off the soup train.
Soups are wholesome, versatile, and satisfying. They’re so easy to reheat (trust me, this comes in handy when you have three hungry men to feed!), and the leftovers honestly taste even better. This chicken barley soup recipe is approachable and perfect for parents on the move. It’s become a staple in our household, and I know it’ll be loved by you and your family as well.
Love barley like Tim? Swap out the chicken and try beef barley soup or mushroom barley soup.
hicken Barley Soup Video
How To Make Chicken Barley Soup
Are you looking for something low-maintenance and easy-peasy to put on the table for dinner? This chicken barley soup fits the bill — it’ll be ready in one hour!
- Sauté the veggies: In a large pot over medium-high heat, add the oil and sauté the onions, carrots, and celery until they are softened.
- Add the other ingredients: Add the rinsed barley, chicken thighs, broth, bay leaves, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to low.
- Cook and shred the chicken: Simmer the soup until the chicken is cooked, about 20 minutes. Remove the chicken and shred it, then add it back to the pot.
- Cook the barley: Continue simmering the soup until the barley is cooked, about another 20 minutes.
- Finish off the soup: Add fresh parsley and extra seasoning if needed. Serve the soup warm.
Hot tip: For an extra delicious carb side, serve the soup with no-knead bread or garlic Parmesan flatbread.
Tips for the Best Chicken Barley Soup
Soups are so customizable — anyone can make them! Here are my favorite tips for cooking up a chicken barley soup that’ll leave you craving seconds.
- Use homemade broth. This makes such a difference. I love using this recipe for a super flavorful chicken soup base.
- Add more veggies! Honest confession — soups are my excuse to use up loads of veggies in my fridge. Throw in peas, spinach, mushrooms, or any other veggies you’ve got on hand.
- Rinse the barley. Just like other grains, it’s important to rinse barley before cooking it. The surface may contain excess starch or debris that prevents the barley from cooking correctly and tasting great. A colander makes this so easy!
- Adjust the flavors. One of my little secrets is adding a chicken bouillon cube to the broth for more flavor. If the soup is tasting flat, add a good pinch of salt and a couple tablespoons of lemon juice to brighten it up. I also sneak in Italian seasoning and minced garlic sometimes!
Storage & Reheating
Chicken barley soup = amazing leftovers. You guys, this soup tastes even better the next day!
- Storage: Store leftover soup in the fridge for 3-4 days in an airtight container (this set is a storage lifesaver).
- Reheating: Reheat soup on the stove or in the microwave until it is steaming.
More Soup Recipes
- Italian Sausage Kale Soup — Simple, light, and comforting
- Mom’s Meatball Soup — Use any ground meat you have on hand
- Tomato Basil Soup — Creamy and bursting with basil flavor
- Broccoli Cheddar Soup — You’ll fall in love with broccoli in a new way
- Ham and Bean Soup — Hearty, flavorful
Recipe
Ingredients
- 1 tbsp oil olive or avocado
- 1 large onion finely diced
- 3 large carrots diced
- 2 large celery ribs finely diced
- 3/4 cup pearl barley
- 1 lb boneless, skinless chicken thighs
- 8 cups chicken broth low sodium
- 2 bay leaves
- 2 tsp salt adjust to preference
- 1 tsp ground black pepper adjust to preference
- 2 tbsp fresh parsley chopped
Instructions
- Heat a large pot over medium-high heat. Add the olive oil, onions, carrots, and celery. Sauté until the veggies are softened — about five minutes.
- Rinse the barley. Add it to the pot along with the chicken thighs, broth, bay leaves, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Simmer until the chicken is cooked — about 20 minutes. Remove the chicken and cut or shred the meat. Stir it back into the pot. Cook the soup on low heat for another 20 minutes, or until the barley is tender.
- Taste for seasoning and garnish the soup with fresh, chopped parsley. Serve it warm and enjoy!
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