Here’s a wholesome and comforting soup I absolutely love—tender chicken, hearty barley, and vegetables simmered in a flavorful broth for a nourishing, cozy meal.

Why You’ll Love This Recipe

I love how the tender chicken and chewy barley fill me with satisfaction while the vegetables and herbs bring bright freshness. This soup warms the soul—perfect for chilly evenings, meal prep, or when I want something nourishing and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken thighs or breasts, cut into bite-size pieces
Salt and pepper to taste
1 tablespoon olive oil or butter
1 medium onion, diced
2–3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 teaspoon dried thyme (or a few sprigs fresh)
1 bay leaf
6 cups low-sodium chicken broth
½ to ¾ cup pearl barley (rinsed)
Optional: handful of chopped kale or spinach near end
Optional: chopped parsley for garnish

Directions

I season the chicken lightly with salt and pepper. I heat oil in a large pot over medium-high heat, then add chicken pieces and cook until just golden on the outside. I remove and set aside.
In the same pot, I sauté onion, carrots, and celery until softened, about 5–7 minutes. I stir in garlic, thyme, and the bay leaf for another minute until fragrant.
I pour in the chicken broth and bring it to a gentle boil. I stir in the rinsed barley, then reduce heat to simmer. I cover partially and cook for about 25–30 minutes until the barley is tender.
I return the chicken to the pot and simmer another 5–10 minutes until the chicken is fully cooked and flavors meld. If I’m using greens like kale or spinach, I stir them in toward the end and cook just until wilted.
I adjust seasoning with salt and pepper, remove the bay leaf, and garnish with chopped parsley if desired.

Servings And Timing

Servings: I typically make this to serve 4 generous bowls
Prep time: about 10 minutes
Cook time: 35–40 minutes total (barley and chicken included)
Total time: roughly 45–50 minutes

Variations

I sometimes use pearl couscous, farro, or rice instead of barley depending on pantry needs.
I swap chicken thighs for shredded rotisserie chicken to speed things up.
I add a squeeze of lemon juice or zest for brightness before serving.
I stir in cooked beans like cannellini or navy beans for extra protein and texture.
I season with fresh rosemary, oregano, or a pinch of smoked paprika for a flavor twist.

Storage/Reheating

I let the soup cool slightly and store it in an airtight container in the refrigerator for up to 4 days. To reheat, I warm gently over medium-low heat on the stove—adding a splash of broth or water if it thickens. I avoid microwaving if possible to preserve the texture of the barley. I don’t recommend freezing if the barley may absorb too much liquid; if I freeze it, I add a bit more broth upon reheating to restore consistency.

Chicken Soup With Barley

FAQs

Can I Use Instant or Quick‑Cook Barley?

Yes—I adjust the cooking time accordingly (usually 10–15 minutes instead of 25–30), and reduce the liquid slightly.

What If I Don’t Have Fresh Vegetables?

I’ll use frozen mixed veggies and still get good flavor. I cook them after sautéing the aromatics and before adding the broth.

Can I Make This In A Slow Cooker Or Instant Pot?

Absolutely—I sauté onion and vegetables first, then add chicken, barley, broth, and seasoning. I cook on low 4–6 hours or high 2–3 hours. For Instant Pot, I’d pressure cook for about 20 minutes on high, then quick release.

How Can I Make It More Filling?

I stir in cooked diced potatoes or add cooked sausage bits. Beans or lentils are also great additions.

Is The Soup Low‑Fat?

Yes—I often use lean chicken and low‑sodium broth, and keep barley as whole grain. I can also reduce oil or omit it and use broth when sautéing the vegetables.

Conclusion

I absolutely enjoy making chicken soup with barley—it’s nourishing, flavorful, and wonderfully satisfying in every spoonful. The tender chicken, chewy barley, and bright vegetables come together in a broth that feels both wholesome and comforting. I hope you enjoy it as much as I do!