Description
Warm up your evenings with a steaming bowl of chicken barley soup, packed with tender chicken, hearty barley, and vibrant vegetables. This easy-to-make recipe not only warms the soul but also brings smiles to the dinner table. Perfect for chilly nights or family gatherings, it’s a dish that combines rich flavors with a nourishing touch.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup pearl barley
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- Juice of 1 lemon (optional)
Instructions
- 1. Sauté the aromatics: In a large pot over medium heat, drizzle olive oil and add diced onions. Sauté for about 5 minutes until translucent. Stir in minced garlic and cook until golden.
- 2. Add vegetables and chicken: Incorporate chopped carrots and celery; stir for another 5 minutes. Add chicken breasts and sear each side for a few minutes.
- 3. Pour in broth and barley: Carefully add chicken broth while scraping any bits from the pot's bottom. Stir in rinsed barley, thyme, and bay leaf.
- 4. Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 30-40 minutes until the chicken is cooked through and barley is tender.
- 5. Shred chicken and season: Remove chicken from the pot and shred it using two forks before returning it to the soup. Season with salt, pepper, and optional lemon juice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg