For a richer flavor, brown the chicken thighs in the pot before adding the water. Feel free to add other vegetables like diced potatoes, zucchini, or green beans. If you don't have pearl barley, you can substitute with rice or quinoa, but adjust cooking time accordingly. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for longer storage.
Chicken with Barley Soup
-
PREP TIME20 mins
-
COOK TIME1 hrs 30 mins
-
TOTAL TIME1 hrs 50 mins
-
SERVING6 People
-
VIEWS286
A hearty and nourishing soup featuring tender chicken, wholesome barley, and a medley of garden vegetables, simmered to perfection in a flavorful broth. This soup is a symphony of textures and tastes, perfect for a chilly evening or a comforting lunch.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate25 g
-
Cholesterol85 mg
-
Fiber6 g
-
Protein28 g
-
Saturated Fat4 g
-
Sodium704 mg
-
Sugar4 g
-
Fat16 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View In a large stock pot, combine the water, chicken thighs, and bay leaves. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently until the chicken is tender, about 30 minutes.
02 Step
Recipe View Carefully transfer the chicken thighs to a cutting board to cool slightly. Once cool enough to handle, remove and discard the bones, skin, and excess fat. Cut the remaining chicken into bite-sized pieces and return it to the broth.
03 Step
Recipe View Allow the broth to cool slightly so that any fat rises to the surface and congeals. Skim off and discard the fat for a cleaner, healthier soup.
04 Step
Recipe View Add the chopped carrots, celery, onion, pearl barley, chicken bouillon cube, poultry seasoning, rubbed sage, salt, and black pepper to the broth. Bring the soup back to a boil, then reduce heat to low, cover, and simmer until the barley is cooked through and the vegetables are tender, approximately 60-90 minutes.
05 Step
Recipe View Just before serving, stir in the fresh lemon juice to brighten the flavors of the soup.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Agustina Bashirian
May 20, 2025My family loved this soup! It's a great way to use up leftover chicken.
Lucy Champlin
Apr 30, 2025I doubled the recipe and froze half for later. It's so convenient to have on hand for busy weeknights.
Taurean Pacocha
Sep 11, 2024This soup is amazing! I added some rosemary and thyme for extra flavor.
Jayne Hoeger
Sep 12, 2023I found that 1 cup of barley made the soup too thick for my liking. Next time I'll only use 3/4 cup.