Hearty Chicken Barley Soup

Hearty Chicken Barley Soup

75 mins
easy
6 servings

A comforting and flavorful chicken barley soup, perfect for a chilly evening. This recipe is easy to follow and yields a delicious, wholesome meal.

BarleyChickenSoup

Equipment Needed

  • 6-quart Dutch oven

Ingredients

  • 2.00 tablespoonsOlive Oil(For sautéing vegetables)
  • 1.00 Onion(Chopped)
  • 2.00 Carrots(Peeled and chopped)
  • 2.00 ribsCelery(Chopped)
  • 6.00 cupsChicken Broth(Low sodium)
  • 2.00 Chicken Breasts(Bone-in and skin-on for extra flavor)
  • 0.66 cupsPearl Barley(Rinse thoroughly)
  • 1.00 cubeChicken Bouillon
  • 1.00 teaspoonSalt
  • 0.50 teaspoonBlack Pepper
  • 2.00 Bay Leaves

Instructions

1

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.

Estimated time: 5 minutes

2

Stir in chicken broth, chicken breasts, barley, bouillon cube, salt, pepper, and bay leaves.

Estimated time: 2 minutes

3

Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until barley is tender.

Estimated time: 45 minutes

4

Remove bay leaves.

Estimated time: 1 minutes

5

Carefully remove chicken breasts and shred with two forks.

Estimated time: 5 minutes

6

Return shredded chicken to the soup.

Estimated time: 1 minutes

7

Taste and adjust seasoning as needed.

Estimated time: 2 minutes

8

Ladle into bowls and serve.

Estimated time: 2 minutes

9

Garnish with fresh parsley or chives (optional).

Estimated time: 1 minutes

10

Serve hot with crusty bread for dipping.

Estimated time: 1 minutes