Ingredients

2 tbsp olive oil extra virgin

6 ribs celery washed and chopped

4 carrots peeled and sliced

1 onion chopped

2 tsp salt

2 tsp dried thyme

2 bay leaves

2 large chicken breasts

1 pound pearl barley

1/2 tsp black pepper

fresh herbs (for garnish) parsley, dill, thyme, tarragon

Instructions

Heat the olive oil in a large stock pot or dutch oven over medium-high heat. Add the chopped vegetables and salt. Sweat the vegetables for 5 minutes, stirring occasionally.

Stir in the thyme, bay leaf, whole chicken breasts, rinsed barley*, and black pepper. Fill the pot 3/4 full with filtered water and bring to a boil.

Simmer, covered, until the barley is tender and chewy – about 50 minutes. You may need to add extra water to the pot to keep the barley submerged. Serve hot soup with fresh herbs sprinkled on top. Store leftovers in the fridge.

Notes

Barley Tip

Since barley thickens as it cools, you may want to reduce the amount of barley in the recipe by half if you are planning for leftovers. You may also cook the barley separately and store outside of the soup. Add to the stock and reheat as needed.

Gluten Free Chicken Soup

No problem! This soup is made to be adapted. You can use any gluten free rice in this recipe, just be sure to reduce the cooking time according to the package instructions. Wild rice would be an excellent alternative because it has that nice toothsome quality that’s fun in soup.

Vegan Barley Soup

If you want a hearty vegetable and barley soup, you are going to love this soup with mushrooms. Simply add a medley of mushrooms (shiitakes, button, cremini) to the oil to caramelize. When the mushrooms look a bit brown, add the rest of the vegetables to sweat and proceed with the recipe.

Please note that you may want to add vegetable stock in place of water for a richer flavor.

Nutrition Information:

Calories: 213kcal | Carbohydrates: 33g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 465mg | Potassium: 376mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3513IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken thighs for breasts, adjusting the cooking time as needed.

Is it necessary to rinse the barley before adding it to the soup?

Rinsing barley helps remove excess starch.

While it’s recommended, you can skip this step if you prefer.

Can I use quick-cooking barley to save time?

Yes, quick-cooking barley can be used, but adjust the cooking time accordingly as it cooks faster.

How can I make this soup vegetarian?

Replace chicken with vegetable broth and add more vegetables like mushrooms or peas for a vegetarian version.

Can I use dried herbs instead of fresh for garnish?

Certainly, dried herbs can be used, but fresh herbs generally provide a more vibrant flavor.

Is it possible to make this soup in a slow cooker?

Yes, you can adapt the recipe for a slow cooker.

Cook on low for 6-8 hours or until barley and vegetables are tender.

Can I freeze this soup?

Yes, this soup freezes well.

Store in airtight containers, leaving room for expansion, and thaw before reheating.

What other grains can I use instead of barley?

Quinoa, farro, or rice are good alternatives.

Adjust the cooking time according to the grain used.

Can I add other vegetables to the soup?

Absolutely, feel free to add vegetables like peas, spinach, or potatoes for added flavor and nutrition.

How long can I keep the leftovers in the fridge?

Leftovers can be stored in the fridge for 3-4 days.

Reheat on the stovetop or in the microwave before serving.