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If you’re craving a hearty, wholesome meal that feels like a warm hug in a bowl, this Chicken Barley Soup Recipe is exactly what you need. Combining tender chicken, nutty barley, and vibrant vegetables, this soup balances rich flavors and comforting textures in every spoonful. It’s a nourishing classic that’s surprisingly simple to make, perfect for those chilly evenings when you want a dish that fills you up and satisfies your soul.
Ingredients You’ll Need
The beauty of this Chicken Barley Soup Recipe lies in its simplicity—each ingredient plays a starring role without overpowering the others, contributing to a perfectly balanced dish full of texture, flavor, and color.
- Olive oil (2 tablespoons): For a silky sauté base that adds a subtle fruity aroma to the soup.
- Yellow onion (1 medium, chopped): Brings natural sweetness and depth to the broth as it softens.
- Garlic (2 cloves, finely chopped): Adds a punch of savory warmth that infuses every bite.
- Carrots (2 medium, chopped): Their natural sweetness brightens the soup and adds a lovely color contrast.
- Celery (3 ribs, chopped): Provides an aromatic, slightly peppery crunch that balances the softness of barley.
- Rotisserie chicken (2 cups, shredded): Saves time while delivering tender, flavorful chicken that melts into the soup.
- Chicken stock (4 cups): The heart of the soup, creating a rich and savory liquid base.
- Salt (2 teaspoons): Essential for bringing out all the natural flavors.
- Pepper (1 teaspoon): Adds just enough spicy kick without overwhelming the taste buds.
- Onion powder (1 teaspoon): Enhances the onion flavor while deepening complexity.
- Garlic powder (1 teaspoon): A gentle boost to the fresh garlic’s presence.
- Italian seasoning (1 tablespoon): Introduces an herby, fragrant medley that rounds out the flavor.
- Barley (3/4 cup, rinsed): The star grain that gives the soup its hearty texture and nutty undertones.
How to Make Chicken Barley Soup Recipe
Step 1: Prep the Barley
Begin by rinsing and draining your barley well. This step is crucial to remove any surface starch and ensures your soup won’t become gummy. Set it aside while you prepare your veggies and chicken.
Step 2: Sauté Onion and Garlic
Heat olive oil over medium heat in a large pot. As the oil warms up, add the chopped onion and garlic, then sprinkle with salt and pepper. Sauté them gently until the onion turns translucent and soft, releasing those enticing aromas that signal the start of a delicious meal.
Step 3: Add Seasonings and Vegetables
Sprinkle in onion powder, garlic powder, and Italian seasoning, stirring to coat the softened onion and garlic. Now toss in your chopped carrots, celery, barley, and chopped rotisserie chicken, mixing everything well so the flavors begin to meld beautifully.
Step 4: Pour in the Chicken Stock
Pour the chicken stock over your mix and crank the heat up until the soup reaches a lively boil. This step awakens the barley and infuses every ingredient with savory goodness.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to low. Take a moment to taste the broth and adjust salt and pepper as needed. Then cover the pot and let it simmer gently for about 30 minutes, giving the barley time to soften and the flavors to mingle into a cozy harmony.
Step 6: Final Seasoning Check
After the barley is tender, do a last taste test and season with salt and pepper to your preference. This ensures each bowl is bursting with balanced flavor, ready to warm you up from the inside out.
How to Serve Chicken Barley Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few grinds of black pepper can elevate the comforting simplicity of this soup. If you feel adventurous, a drizzle of good olive oil or a squeeze of fresh lemon juice can brighten the flavors even further.
Side Dishes
Pair this soup with crusty bread or warm, buttery rolls to soak up every last drop. A light green salad with a zesty vinaigrette offers a refreshing contrast, or try some roasted vegetables for extra heartiness.
Creative Ways to Present
Serve the soup in rustic bowls topped with toasted barley grains or crispy chicken skin for added texture. For an elegant touch, a swirl of crème fraîche or a sprinkle of Parmesan cheese adds creamy richness and depth.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the Chicken Barley Soup Recipe to an airtight container and refrigerate. It will stay fresh for up to 4 days, making it perfect for easy lunches or quick dinners throughout the week.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some space for expansion. When stored properly, it maintains its delicious flavor and texture for up to 3 months.
Reheating
To reheat, gently warm the soup in a saucepan over medium heat until bubbling hot. You may want to add a splash of chicken stock or water if it has thickened too much. Stir well and taste before serving to adjust seasoning if needed.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! Fresh chicken can be cooked first and shredded before adding to the soup. Rotisserie chicken is just a convenient shortcut to save time and add extra flavor.
Is pearl barley the best choice for this recipe?
Pearl barley is ideal because it cooks relatively quickly and has a nice chewy texture. Hulled barley can be used but requires a longer cooking time to soften properly.
Can I make this soup in a slow cooker?
Yes, you can! Combine all ingredients except for barley in the slow cooker, cook on low for about 6 hours, then add rinsed barley in the last hour of cooking.
What if I want a thicker soup?
For a heartier texture, simply add a little more barley or reduce the amount of chicken stock slightly. You can also mash some of the vegetables against the pot to naturally thicken the broth.
How can I make this recipe vegetarian?
Swap the chicken stock for vegetable broth and omit the chicken. To add protein, include beans or tofu and extra veggies to keep it satisfying.
Final Thoughts
This Chicken Barley Soup Recipe is a true gem that always hits the spot. Its nourishing ingredients and comforting flavors make it an unbeatable choice for any day you want something wholesome and delicious. I can’t wait for you to give it a try and discover how such humble ingredients come together to create something so memorable and heartwarming.
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Chicken Barley Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A hearty and comforting Chicken Barley Soup featuring tender rotisserie chicken, wholesome barley, and a medley of vegetables, slow-simmered in flavorful chicken stock and Italian seasonings. Perfect for a nourishing meal that’s both filling and delicious.
Ingredients
Soup Base
- 2 tablespoons olive oil (29.6 ml)
- 1 medium yellow onion, chopped (about 3/4 cup or 39g)
- 2 cloves garlic, finely chopped (about 1 tablespoon or 8.43g)
- 2 medium carrots, chopped (about 3/4 cup or 39g)
- 3 ribs celery, chopped (about 3/4 cup or 39g)
Protein and Grains
- 2 cups rotisserie chicken, shredded (291.4g)
- 3/4 cup barley (150g), rinsed and drained
Liquids and Seasonings
- 4 cups chicken stock (800 ml)
- 2 teaspoons salt (4g), adjust to taste
- 1 teaspoon black pepper (2g), adjust to taste
- 1 teaspoon onion powder (2g)
- 1 teaspoon garlic powder (2g)
- 1 tablespoon Italian seasoning (5.5g)
Instructions
- Prepare the Barley: Rinse and drain the barley thoroughly under cold water to remove any impurities, then set it aside while you prepare the other ingredients.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and finely chopped garlic, then season with salt and pepper. Sauté until the onion becomes translucent and fragrant, about 3-5 minutes.
- Add Seasonings and Vegetables: Stir in the onion powder, garlic powder, and Italian seasoning until well combined. Then add the chopped carrots, celery, rinsed barley, and shredded rotisserie chicken. Stir to mix all ingredients evenly.
- Add Chicken Stock and Boil: Pour in the chicken stock and increase the heat to bring the soup to a rolling boil.
- Simmer the Soup: Once boiling, reduce the heat to low. Taste the broth and adjust salt and pepper if needed. Cover the pot and let the soup simmer gently for 30 minutes, or until the barley has fully softened and the vegetables are tender.
- Final Seasoning and Serving: After the barley has softened, taste the soup once more and adjust seasoning with salt and pepper as desired. Serve hot and enjoy your comforting bowl of Chicken Barley Soup.
Notes
- Using rotisserie chicken adds depth of flavor and saves prep time.
- Feel free to add other vegetables such as peas or green beans for extra nutrition.
- Barley can be substituted with pearl barley for a quicker cooking time.
- For a thicker soup, mash some of the cooked barley against the side of the pot and stir.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
