Description
A nourishing and comforting soup featuring tender chicken, hearty pearl barley, and sautéed vegetables simmered in flavorful broth—wholesome and perfect for cozy meals.
Ingredients
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 stirred in near the end
Optional: chopped parsley for garnish
Instructions
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat, then cook chicken pieces until lightly golden. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Stir in garlic, thyme, and bay leaf; cook another minute until fragrant.
- Add chicken broth and bring to a gentle boil. Stir in rinsed barley.
- Reduce heat to a simmer, cover partially, and cook for about 25–30 minutes until barley is tender.
- Return the cooked chicken to the pot and simmer an additional 5–10 minutes until chicken is fully done and flavors meld. Stir in greens if using and cook until just wilted.
- Season with salt and pepper to taste. Remove bay leaf, ladle into bowls, garnish with parsley if desired, and serve warm.
Notes
Substitute pearl barley with farro, pearl couscous, or rice if desired.
Use shredded rotisserie chicken to shorten cooking time.
Add a squeeze of lemon juice or zest for brightness before serving.
Boost protein by stirring in cooked beans such as cannellini or navy beans.
For extra flavor, season with rosemary, oregano, or a pinch of smoked paprika.
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
