Description
Experience the ultimate comfort of a timeless, nourishing Chicken Barley Soup. This wholesome one-pot meal features tender chicken, earthy chewy barley, and a vibrant mirepoix of vegetables for a balanced, belly-warming dish. Perfect for busy weeknights, this recipe is naturally satisfying and packed with fiber, offering a clean, flavor-filled broth without the need for heavy thickeners. It is a humble, reliable staple that brings the cozy aroma of a grandmother’s kitchen straight to your dining table.
Ingredients
1 tablespoon olive oil or avocado oil
3 large carrots, peeled and chopped
2 ribs celery, finely chopped
1/2 medium onion, finely chopped
5 cups low sodium chicken broth
300g boneless skinless chicken breast
2/3 cup pearl or pot barley, rinsed well
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
Instructions
Heat oil in a large Dutch oven or pot over medium heat.
Add the onion, carrots, and celery; cook until the vegetables begin to soften, about 5 minutes.
Pour in the chicken broth and add the rinsed barley.
Bring the mixture to a gentle boil.
Carefully place the chicken breasts into the pot.
Reduce the heat to low, cover, and simmer for 30 to 35 minutes until the chicken is cooked through and barley is tender.
Remove the chicken breasts, shred with two forks, and return to the pot.
Season with salt, pepper, and dried thyme.
Stir well and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Barley will continue to absorb liquid as it sits, so add a splash of water or extra broth when reheating if necessary. To make this vegetarian, substitute the chicken with chickpeas and use vegetable broth instead.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg