I make this chicken soup with barley when I want a rich, hearty meal waiting in the freezer like a secret weapon. One pot turns into nourishing lunches and effortless dinners that never feel like leftovers.

Jump to Recipe

I’m obsessed with this chicken soup with barley because it actually eats like a full meal, not a sad bowl of broth pretending to be dinner. I love the way pearl barley turns tender and slightly chewy, soaking up all that rich chicken flavor without getting mushy.

Bone in chicken thighs make it taste deep, savory, and legit satisfying, the kind of soup I want stacked in my freezer at all times. But honestly, I crave it straight from the pot.

Big spoon, messy bowl, no fuss. And the leftovers?

Even better the next day. Simple.

Hearty. Completely worth making again.

Ingredients

Print Recipe (No Advertisments)

Bone-in chicken makes the broth richer, and the meat stays tender and cozy.
Pearl barley adds chew, body, and that stick-to-your-ribs comfort.
Olive oil helps the veggies soften and brings a little smoothness.
Yellow onion gives the soup a sweet, savory base you’ll notice.
Carrots add color, gentle sweetness, and a soft bite.
Celery keeps things fresh, classic, and just a little crunchy.
Garlic brings warmth and makes the whole pot smell amazing.
Chicken broth is the backbone, so low sodium keeps it balanced.
Water stretches the broth without making the soup feel too heavy.
Bay leaves add quiet depth.
Basically, they’re doing background magic.
Thyme tastes earthy and cozy, like the soup knows what it’s doing.
Parsley adds a fresh, green finish so it doesn’t taste flat.
Kosher salt wakes everything up, but you’re still in control.
Black pepper adds a tiny kick and keeps each spoonful lively.
Lemon juice is optional, but plus, it makes the flavors pop.

Ingredient Quantities

2 pounds bone in chicken thighs or breasts, skin removed

1 cup pearl barley, rinsed

2 tablespoons olive oil

1 large yellow onion, finely chopped

3 medium carrots, peeled and diced

3 celery stalks, diced

3 garlic cloves, minced

8 cups low sodium chicken broth

2 cups water

2 bay leaves

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon lemon juice, optional for brightness

How to Make this

Print Recipe (No Advertisments)

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; season chicken thighs or breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and brown 3 to 4 minutes per side until golden, then transfer to a plate.

2. Reduce heat to medium and add the chopped onion, carrots, and celery to the pot; cook, stirring occasionally, until softened and beginning to color, about 6 to 8 minutes.

3. Add minced garlic and cook 30 to 60 seconds until fragrant.

4. Stir in the rinsed pearl barley, coating it in the vegetables and oil for 1 minute.

5. Return the browned chicken to the pot and add 8 cups low sodium chicken broth, 2 cups water, bay leaves, and thyme; bring to a gentle boil.

6. Reduce heat to a simmer, cover partially, and cook for 35 to 45 minutes until barley is tender and the chicken is cooked through; adjust simmer time as needed for pearl barley.

7. Remove chicken to a cutting board, discard bay leaves, shred the meat off the bones (discard bones and skin if any), then return the shredded chicken to the pot.

8. Stir in chopped parsley and optional lemon juice; taste and adjust seasoning with more kosher salt and freshly ground black pepper as desired.

9. Simmer 2 to 3 more minutes to meld flavors, then ladle into bowls and serve hot.

10. Cool completely before freezing in portioned containers for meal prep; soup reheats gently on the stove or in the microwave.

Equipment Needed

1. Large Dutch oven or heavy soup pot
2. Cutting board
3. Chef knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Tongs or slotted spoon (for handling chicken)
7. Fine mesh sieve or colander (to rinse barley)
8. Ladle
9. Airtight containers for cooling and freezing portions

FAQ

Can I use boneless chicken instead of bone in? Yes. Boneless chicken will cook a bit faster and is easier to shred. Reduce initial simmer time by about 10 minutes and check for doneness. Bones add extra flavor but are not required.

How long does the barley take to cook and can I cook it separately? Pearl barley usually cooks in 25 to 40 minutes in simmering liquid. You can cook it separately and add it to the soup at the end to prevent overcooking, especially if you plan to reheat or freeze leftovers.

Can I make this gluten free? No. Barley contains gluten. To make a gluten free version, substitute pearl barley with pearled sorghum, quinoa, or gluten free short grain rice, and adjust cooking time and liquid as needed.

How do I store and reheat leftovers? Cool, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. When reheating, add a splash of broth or water if the soup has thickened and reheat gently on the stove until hot. If frozen, thaw overnight in the fridge before reheating.

My soup is too thin or too thick. What can I do? If too thin, simmer uncovered to reduce and concentrate flavors or shred extra cooked chicken for body. If too thick, stir in hot broth or water until you reach the desired consistency. Barley absorbs liquid as it cools, so expect thickening.

When should I add the lemon juice and fresh herbs? Add lemon juice and most fresh herbs at the end of cooking or just before serving to preserve brightness and aroma. Dried herbs should be added earlier so they can rehydrate and release flavor.

Chicken Soup With Barley Recipe Substitutions and Variations

2 pounds chicken thighs or breasts: swap for bone-in turkey thighs, boneless skinless chicken breasts, or 3 cups cooked shredded rotisserie chicken for a quicker finish.
1 cup pearl barley: use farro, brown rice, or quinoa for similar chew and soak-up of broth; adjust cooking time as needed.
2 tablespoons olive oil: substitute melted butter, avocado oil, or a neutral oil like canola for sautéing.
1 tablespoon lemon juice (optional): replace with 1 tablespoon white wine vinegar, apple cider vinegar, or 1 teaspoon lemon zest for brightness.

Pro Tips

1. Brown the chicken well for extra depth of flavor. Don’t rush it; a good golden crust adds savory richness to the broth even after you shred the meat.

2. If you have time, soak the pearl barley in warm water for 30 minutes before cooking. It shortens the simmer time and gives a creamier, more tender bite.

3. Keep some cooking liquid aside before shredding the chicken. If the soup tightens up after you return the meat, thin it with a splash of hot broth instead of water to preserve flavor.

4. Brighten the finished soup with acid right at the end. A squeeze of lemon juice or a teaspoon of vinegar lifts the flavors and balances the starchiness of the barley.

5. For make-ahead or freezing, slightly undercook the barley by 5 to 10 minutes so it does not turn mushy after reheating. Reheat gently to avoid breaking up the grains and shredded chicken.

Chicken Soup With Barley Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. Large Dutch oven or heavy soup pot
2. Cutting board
3. Chef knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Tongs or slotted spoon (for handling chicken)
7. Fine mesh sieve or colander (to rinse barley)
8. Ladle
9. Airtight containers for cooling and freezing portions

Ingredients

2 pounds bone in chicken thighs or breasts, skin removed
1 cup pearl barley, rinsed
2 tablespoons olive oil
1 large yellow onion, finely chopped
3 medium carrots, peeled and diced
3 celery stalks, diced
3 garlic cloves, minced
8 cups low sodium chicken broth
2 cups water
2 bay leaves
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon lemon juice, optional for brightness

Directions

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat; season chicken thighs or breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper and brown 3 to 4 minutes per side until golden, then transfer to a plate.
Reduce heat to medium and add the chopped onion, carrots, and celery to the pot; cook, stirring occasionally, until softened and beginning to color, about 6 to 8 minutes.
Add minced garlic and cook 30 to 60 seconds until fragrant.
Stir in the rinsed pearl barley, coating it in the vegetables and oil for 1 minute.
Return the browned chicken to the pot and add 8 cups low sodium chicken broth, 2 cups water, bay leaves, and thyme; bring to a gentle boil.
Reduce heat to a simmer, cover partially, and cook for 35 to 45 minutes until barley is tender and the chicken is cooked through; adjust simmer time as needed for pearl barley.
Remove chicken to a cutting board, discard bay leaves, shred the meat off the bones (discard bones and skin if any), then return the shredded chicken to the pot.
Stir in chopped parsley and optional lemon juice; taste and adjust seasoning with more kosher salt and freshly ground black pepper as desired.
Simmer 2 to 3 more minutes to meld flavors, then ladle into bowls and serve hot.
Cool completely before freezing in portioned containers for meal prep; soup reheats gently on the stove or in the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.