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How To Make One-Pot Chicken Barley Soup
This Chicken Barley Soup is hearty, nutritious, and packed with tender chicken, wholesome barley, and flavorful vegetables. It’s the perfect cozy meal for chilly days and a great way to use up leftover chicken!
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt adjust to taste
- 1 cup pearl barley rinsed
- 6 cups chicken broth
- 2 cups cooked chicken shredded (rotisserie works great!)
- 1 bay leaf
- 1 tablespoon lemon juice optional, for brightness
- 2 tablespoons fresh parsley chopped
Instructions
- Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté for 4-5 minutes until softened.
- Stir in garlic, thyme, oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
- Step 2: Cook the Soup
- Add barley, chicken broth, and bay leaf. Bring to a boil.
- Reduce heat, cover, and let simmer for 35 minutes, stirring occasionally.
- Step 3: Add the Chicken And Finish
- Stir in shredded chicken and let simmer for another 5-10 minutes.
- Remove bay leaf, stir in lemon juice and parsley. Adjust seasoning if needed.
- Step 4: Serve And Enjoy!
- Ladle into bowls and serve hot with crusty bread or a side salad.
Notes
- Make it creamy? Stir in ½ cup heavy cream at the end for a rich finish.
- Want a slow cooker version? Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Make it vegetarian? Swap chicken for chickpeas and use vegetable broth.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 30gFat: 6g