Chicken Barley Soup

Name: Chicken Barley Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 10 cups water; 3 chicken drumsticks (skin removed); 2 dry bay leaves; 5 peppercorns; 1 Tablespoon butter or oil; 1 onion (chopped); 2 carrots (peeled and chopped); 1-2 celery stalks (chopped); 2-3 garlic cloves (minced); 1/3 - 1/2 cup pearled barley; 2-3 potatoes (peeled and chopped); fresh herbs (to garnish (dill, parsley, green onion))

17 comments
October 29, 2014

This Chicken Barley Soup is the ultimate comfort food, offering a soothing, creamy texture with hearty barley replacing the usual noodles or rice. Simple to make, perfect for meal prep, and even better as leftovers, this cozy soup can be enjoyed any day of the week.

Soup is my thing—any time of year, any kind of soup, I’m in. It’s comforting, it’s cozy, and honestly, it just makes me feel good. Soup is on my menu at least twice a week—sometimes more. And when I need a little extra comfort, there’s nothing better than a warm bowl of homemade Chicken Barley Soup.

Why chicken soup? Well, it’s pretty much the ultimate comfort food, right? It’s that go-to remedy for everything from a cold to a rough day. But, I like to mix it up a bit. Instead of the usual noodles or rice, I’ve added barley to this chicken soup, and let me tell you, it makes all the difference. The barley gives the soup a creamy, hearty texture that’s perfect for cozying up with. Every spoonful feels like a hug for my belly.

Another thing I love about this Chicken Barley Soup is how easy it is to make ahead of time. It tastes just as delicious the next day, and you can even freeze it for a quick meal later. It’s the kind of soup that gets better with time, so it’s perfect for leftovers.

So, if you’re a fellow soup lover—or if you’re just looking for a comforting meal to warm you up—this Chicken Barley Soup is definitely worth trying. It’s simple, hearty, and full of flavor. What’s not to love?

Ingredients:

10 cups water

3 chicken drumsticks, skin removed

2 dry bay leaves

5 peppercorns

1 Tablespoon butter or oil

1 onion, chopped

2 carrots, peeled and chopped

1-2 celery stalks, chopped

2-3 garlic cloves, minced

1/3 – 1/2 cup pearled barley

2-3 potatoes, peeled and chopped

salt, ground black pepper

fresh herbs, to garnish (dill, parsley, green onion)

Instructions:

Place the chicken, bay leaves, peppercorns and water in a large pot. Bring to a boil, season with salt and cook until the chicken is tender and the meat is falling off the bone. Strain the broth through a fine mesh sieve lined with a cheesecloth or a paper towel. When cool enough to handle, take the meat off the bone. Set aside. You will have about 8 cups of broth and 1 cup of meat. If you have chicken broth and cooked chicken on hand, you can save some time by using it instead of starting from scratch.

Rinse out the same pot that you used to cook the broth. Melt the butter (or use oil) on medium heat. Add the onion, carrots, celery and garlic. Season with salt and pepper. Cook for about 7 minutes, until the vegetables are tender. Add the barley, potatoes, the reserved broth and chicken.

If you are using cooked chicken breast, do not add it to the soup until it’s completely cooked and right before you turn it off, otherwise the meat will be really tough and rubbery.

Bring to a boil, reduce to a simmer and cook for about 30 minutes, until the barley is fully cooked. Adjust the seasoning with salt and pepper, if needed. You can also add more or less broth or water, to adjust the thickness of the soup. Off the heat, add the fresh herbs.

This soup freezes well, so making a big batch like this one is a great idea.