Description

This Chicken Barley Soup is a classic, nourishing bowl built from rich homemade chicken stock, garden vegetables, earthy mushrooms, and tender pearl barley. It delivers satisfying texture and deep flavor while remaining a wholesome, balanced meal. The recipe is straightforward: simmer a whole chicken to make stock, shred the meat, then combine the stock with sautéed vegetables and barley. The result is a warming soup ideal for chilly evenings, post-illness recovery, or any time you want a hearty, healthy dinner.

Build on this base by using different mushrooms, adjusting herbs and spices, or swapping grains to suit dietary needs. Below you’ll find detailed ingredient lists, step-by-step instructions, helpful tips, storage advice, and answers to common questions to ensure consistent, delicious results.

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Ingredients for Chicken Barley Soup

For the Chicken Stock

• 3-pound whole chicken (giblets removed)
• 2 chicken leg quarters (optional, for richer stock)
• 5 ribs celery (with leaves, roughly chopped)
• 3 carrots (scrubbed and cut into thirds)
• 1 onion (quartered, unpeeled is fine)
• 3 fresh bay leaves (or 2 dried)
• 1 bunch parsley (torn or halved)
• Salt and pepper (to taste)
• Water (enough to cover the ingredients)

For the Chicken Barley Soup

• 1 tablespoon oil (for sautéing)
• 7 ounces mushrooms (cremini, shiitake, beech, or button; sliced)
• 1 yellow onion (peeled and diced)
• 4 ribs celery (trimmed and diced)
• 5 carrots (trimmed, peeled, and diced)
• 1 teaspoon dried thyme
• 1 teaspoon crushed red pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 cup pearl barley
• Salt and pepper (to taste)
• Fresh minced parsley (optional, for serving)

How to Make Chicken Barley Soup – Step by Step

Step 1: Prepare the Chicken Stock

1. Place the whole chicken (and leg quarters, if using) into a large stockpot. Add celery, carrots, onion, bay leaves, and parsley.
2. Pour in enough cold water to cover the ingredients by about an inch. Season generously with salt and pepper.
3. Bring to a gentle boil over high heat, then immediately reduce to a low simmer. Simmer gently for 3–4 hours. Low, steady heat produces a clear, richly flavored stock.
4. Skim off any foam or scum that rises to the surface during the first hour of cooking to keep the broth clean-tasting.
5. When finished, cool the pot slightly, transfer to the refrigerator overnight, then remove any solidified fat from the top for a lighter broth.

Step 2: Finish the Chicken Stock

1. Lift the chicken from the broth and place on a cutting board. Strain the stock through a fine-mesh sieve into a large bowl, discarding solids.
2. Remove the meat from the bones, discard skin and carcass, and shred or chop the chicken into bite-sized pieces. Reserve the strained stock for the soup.
3. Wipe the cleaned stockpot dry and return it to the stove for the next phase.

Step 3: Prepare the Chicken Barley Soup

1. Heat the oil in the stockpot over medium-high heat. Add mushrooms and sauté 8–10 minutes until lightly browned and their moisture has mostly evaporated.
2. Add diced onion, carrots, and celery. Cook, stirring frequently, until vegetables are softened, about 8–10 minutes.
3. Stir in dried thyme, garlic powder, and crushed red pepper; cook for about one minute to release the aromatics.
4. Pour the reserved chicken stock into the pot and add the shredded chicken.
5. Stir in the pearl barley, bring the soup to a boil, then lower heat to medium-low and simmer uncovered for 30–45 minutes until the barley is tender and the soup has thickened to your liking.
6. If the soup becomes too thick, thin with a little water or additional stock until you reach the desired consistency.

Step 4: Finish and Serve

1. When the barley is tender, remove from heat. Taste and adjust seasoning with salt and pepper.
2. Ladle hot soup into bowls and garnish with fresh minced parsley if desired.
3. Serve with crusty bread, garlic toast, or a simple green salad for a complete meal.

Helpful Tips & Variations

• Use bone-in chicken for a richer, more gelatinous stock that adds depth and mouthfeel to the soup.
• Skimming fat and foam during the first hour helps keep the broth clear and prevents off-flavors.
• Short on time? Use high-quality store-bought chicken stock—still great and much quicker.
• Grain swaps: For a gluten-free version, replace pearl barley with quinoa or rice. Cooking times will vary—quinoa and rice typically cook faster than barley.
• Make it in a slow cooker: Prepare the stock and soup on low for 6–8 hours. If using a slow cooker for the whole process, add barley later so it doesn’t overcook.
• Instant Pot option: Make the stock on high pressure for 45–60 minutes, then release, shred the chicken, and finish the soup on sauté mode, adding barley and simmering until tender.
• Mushroom choices: Cremini, shiitake, and button mushrooms provide a savory, earthy note; wild mushrooms add an even deeper flavor if available.

Serving Suggestions

Serve this soup hot with crusty bread, warm garlic toast, or a light mixed salad. A squeeze of lemon or a dash of hot sauce brightens the flavors. For a cozy, non-alcoholic pairing, try herbal tea; if you prefer wine, a light, unoaked white complements the soup nicely.

Storage & Reheating

1. Refrigerate: Store cooled soup in an airtight container in the fridge for up to 5 days.
2. Freeze: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
3. Reheat: Warm gently on the stovetop over medium heat, adding a splash of water or stock if the soup has thickened. Barley continues to absorb liquid, so soups with barley often benefit from a little thinning when reheating.

Nutritional Information (per serving)

• Calories: 376 kcal
• Carbohydrates: 45 g
• Protein: 28 g
• Fat: 8 g
• Fiber: 7 g
• Sodium: 620 mg
• Vitamin A: 6350 IU
• Vitamin C: 12 mg
• Calcium: 60 mg
• Iron: 3 mg

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes. You can make the stock and the soup in a slow cooker on low for 6–8 hours. Add the barley later in the cooking process if you want it firmer.

Can I use different grains instead of barley?

Yes. Quinoa or rice work well if you need a gluten-free alternative. Adjust cooking times—quinoa and many rices cook faster than pearl barley.

What mushrooms work best?

Cremini, shiitake, and button mushrooms are excellent choices. Each adds a slightly different earthy character; choose based on availability and preference.

Is store-bought broth okay to use?

Absolutely. High-quality store-bought chicken broth saves time and still makes a delicious soup, though homemade stock will provide the deepest flavor.