As the chill of autumn sets in, there’s nothing more comforting than a steaming bowl of homemade Chicken and Barley Soup. This hearty recipe combines the rustic flavors of tender chicken breasts, wholesome pearl barley, and a medley of vegetables, all simmered to perfection.
Whether you’re seeking solace from the cold weather or simply in need of a nutritious meal, this soup promises warmth and satisfaction in every spoonful. Let’s dive into how to bring this comforting classic to your table.
How to Prepare Chicken Barley Soup
- Start with Sautéing Vegetables: In a large heavy pot or dutch oven over medium heat, warm 1 teaspoon of olive oil. Add 1 cup of chopped carrots, 1 cup of chopped onions, 1/2 cup of chopped celery, and 2 cloves of chopped garlic to the pot. Stir them together to kickstart the flavors.
- Add the Main Ingredients: To the sautéed vegetables, add 1-1/2 lbs of skinless bone-in chicken breast, 7 cups of reduced sodium chicken broth, 1/4 cup of chopped parsley, and 2 bay leaves. Bring the mixture to a boil.
- Let It Simmer: Once boiling, lower the heat to maintain a gentle simmer. Cover the pot and let everything cook until the chicken and vegetables become tender, which should take about 30 minutes.
- Shred the Chicken: Remove the chicken from the pot. Shred or cut the meat into bite-sized pieces, discarding the bones. Return the shredded chicken to the pot.
- Introduce Barley: Add 2/3 cup of dry pearl barley to the pot. Season with fresh ground black pepper to taste, and adjust the salt if necessary. Continue to simmer for an additional 30 minutes, or until the barley is fully cooked.
- Final Touches: Before serving, remember to remove and discard the bay leaves. Serve hot and enjoy the comforting warmth of your Chicken Barley Soup.
Chicken Barley Soup
Ingredients
- 1 teaspoon olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic
- 1-1/2 lbs skinless bone-in chicken breast
- 7 cups reduced sodium chicken broth
- 1/4 cup chopped parsley
- 2 bay leaves
- 2/3 cup dry pearl barley
- fresh ground black pepper
Instructions
- Vegetable Sauté Start: Begin by heating 1 teaspoon of olive oil in a large pot or dutch oven on medium heat. Once hot, introduce 1 cup each of chopped carrots and onions, along with 1/2 cup chopped celery and 2 chopped garlic cloves. Stir to combine and sauté.
- Soup Building: Into the pot with the sautéed vegetables, add the chicken breasts, chicken broth, parsley, and bay leaves. Increase the heat to bring the mixture to a boil.
- Simmering Phase: After achieving a boil, reduce the heat to a simmer and cover the pot. Allow the soup to simmer gently, letting the chicken and vegetables cook until tender, which will take about 30 minutes.
- Chicken Handling: Take the chicken out of the pot, shred or chop it into pieces after discarding the bones, then return the chicken pieces to the pot.
- Barley Addition: Stir in the pearl barley and season with fresh ground black pepper, adjusting the salt as necessary. Allow the soup to simmer for another 30 minutes, or until the barley is tender.
- Ready to Serve: Remove and discard the bay leaves from the soup. Serve the soup hot for a comforting and satisfying meal.
How to Store Chicken Barley Soup
To keep your Chicken Barley Soup tasting fresh, let it cool down after cooking before transferring it into airtight containers. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in suitable containers or freezer bags for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat it on the stove over low heat until it’s warm throughout. If the soup thickens upon storage, feel free to add a little broth or water while reheating to reach your desired consistency.
