As the weather turns colder, there’s nothing more comforting than a steaming bowl of Chicken and Barley Soup. This hearty, nourishing soup combines tender chicken, pearl barley, carrots, onions, and celery in a flavorful broth — a satisfying alternative to traditional chicken noodle soup.
Chicken Barley Soup
On chilly evenings I reach for soups that warm me from the inside out. Growing up I loved beef barley soup, but this lighter chicken version is equally comforting and a family favorite. I prefer using bone-in chicken for deeper flavor, though skinless, boneless or leftover cooked chicken also work well. The barley adds a pleasant chew and makes the soup more filling and nutritious.
Benefits of Adding Barley
Pearl barley brings texture and nutrition to this soup. It cooks more quickly than hulled barley and delivers a chewy, pasta-like bite. Barley is high in fiber, which supports digestion and can help with feeling full between meals. It also contributes protein, B-vitamins (like B6 and niacin), phosphorus, and selenium — all helpful additions to a wholesome soup.
Do you need to cook barley before adding it?
No. With pearl barley you can add it directly to the simmering soup. It will cook in the broth and absorb flavor as it softens. If you choose hulled barley, allow extra cooking time.
Meal Prep Tips
This chicken barley soup is ideal for meal prep. Flavors deepen after sitting overnight, so leftovers often taste even better the next day. Make a large batch when you have time and portion it for lunches or quick dinners during the week. You can also freeze individual servings for later use.
How to Freeze Chicken Barley Soup
Cool the soup to room temperature, then transfer it to freezer-safe containers or resealable bags. Freeze in portions for up to three months. Thaw in the refrigerator for 24–48 hours depending on portion size, then reheat gently on the stove or in the microwave until steaming hot.
Variations and Substitutions
- If you don’t have pearl barley, substitute farro or, for a gluten-free option, try quinoa. Small pasta shapes also work; adjust cooking time accordingly.
- Use leftover rotisserie or roasted chicken for a faster version — simply add the cooked chicken near the end so it stays tender.
- For a heartier stew-like soup, add diced potatoes or extra root vegetables. To brighten the flavor, stir in fresh lemon juice or a splash of vinegar just before serving.
Other Chicken Soup Ideas
- Chicken Soup with Spinach and Acini Di Pepe
- Chicken and Avocado Soup
- Chicken Enchilada Soup
- Chicken and Lentil Soup
- Chicken, Sweet Potato and Kale Soup
Recipe: Chicken Barley Soup
Ingredients (Serves 6)
- 1 teaspoon olive oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 1 1/2 lbs skinless bone-in chicken breast (yields about 14 oz cooked)
- 7 cups reduced-sodium chicken broth
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 2/3 cup dry pearl barley
- Freshly ground black pepper, to taste
Instructions
- Heat a large heavy pot or Dutch oven over medium heat. Add the olive oil, then sauté the carrots, onions, celery and garlic until softened, stirring occasionally.
- Add the chicken, chicken broth, parsley and bay leaves. Increase heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot and simmer until the chicken and vegetables are tender, about 30 minutes.
- Remove the chicken from the pot. Shred or chop the meat and discard the bones. Return the chicken to the pot.
- Stir in the pearl barley. Taste and adjust seasoning with salt and freshly ground black pepper if needed. Simmer, uncovered or partially covered, for about 30 more minutes or until the barley is tender.
- Discard the bay leaves. Serve hot. The recipe makes about 9 cups.
Nutrition (per serving)
Serving size: 1 1/2 cups. Calories: 262 kcal · Carbohydrates: 24 g · Protein: 31 g · Fat: 4 g · Fiber: 5 g · Sugar: 2 g · Cholesterol: 83 mg · Sodium: 744 mg
Final Notes
This Chicken Barley Soup is simple to prepare, nutritious, and adaptable. It’s perfect for cold nights, meal-prepping, or freezing for later. If you try the recipe, take note of small tweaks that suit your taste — whether adding herbs, swapping grains, or using leftover chicken — and enjoy a warm, satisfying bowl.