Description
A hearty and comforting Chicken Barley Soup featuring tender chicken breast, nutritious pearl barley, and a medley of fresh vegetables simmered in a flavorful reduced sodium chicken broth. Perfect for a wholesome meal that warms you up from the inside out.
Ingredients
Scale
Vegetables and Aromatics
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 1/4 cup chopped parsley
Protein and Broth
- 1-1/2 lbs skinless bone-in chicken breast (about 14 oz cooked)
- 7 cups reduced sodium chicken broth
Grains and Seasonings
- 2/3 cup dry pearl barley
- 1 teaspoon olive oil
- 2 bay leaves
- Fresh ground black pepper, to taste
Instructions
- Prepare the base: Heat a large heavy pot or Dutch oven over medium heat. Add the olive oil, then sauté the chopped carrots, onions, celery, and garlic, stirring to combine and soften the vegetables slightly.
- Add chicken and broth: Place the bone-in chicken breasts into the pot along with the reduced sodium chicken broth, chopped parsley, and bay leaves. Bring the mixture to a boil over medium-high heat.
- Simmer the soup: Once boiling, reduce the heat to low and cover the pot. Allow the soup to simmer gently for about 30 minutes until the chicken is cooked through and the vegetables are tender.
- Shred the chicken: Carefully remove the chicken breasts from the pot, discard the bones, and shred or cut the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Add barley and season: Stir in the dry pearl barley, and season with fresh ground black pepper and salt if needed. Continue simmering the soup for an additional 30 minutes or until the barley is fully cooked and tender.
- Finish and serve: Remove and discard the bay leaves. Taste and adjust seasonings if necessary, then ladle the soup into bowls and serve hot. The recipe yields about 9 cups, serving 6 people.
Notes
- Using bone-in chicken breast adds more flavor to the broth.
- Reduced sodium broth helps control salt content; adjust seasoning at the end.
- Pearl barley adds fiber and texture; rinse barley before adding if desired.
- Leftovers keep well refrigerated for 3-4 days and can be frozen for up to 3 months.
- For a richer broth, consider slow simmering the chicken longer before adding barley.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
