Chicken And Barley Soup
Hearty chicken and barley soup features tender chicken thighs, aromatic vegetables, and herbs, perfect for comforting meals and suitable for family dinners or cozy gatherings.
Ingredients
- 1 pkg. chicken thighs, skinned and trimmed of fat ⓘ
- 5 1/2 cups chicken broth ⓘ
- 1/2 cup pearl barley ⓘ
- 1 stalk celery, chopped ⓘ
- 3 small carrots, chopped ⓘ
- 1 large tomato, peeled and chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tablespoon soy sauce ⓘ
- 1/2 teaspoon leaf basil ⓘ
- dash oregano
- dash thyme ⓘ
- dash cayenne pepper ⓘ
Instructions
- Place all ingredients in a large pot.
- Bring to a boil.
- Reduce to a simmer, cover, and cook about 1 1/4 hours, stirring occasionally.
- Remove thighs, cool slightly, remove meat from the bone, and return to the soup.
- Discard bones.
- Simmer for an additional 15 minutes.
- Add 2 tablespoons parsley and salt and pepper to taste.
- Serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine during the simmering process. If you don’t have chicken thighs, chicken breasts can be used, but they may dry out quicker. You can also add greens such as spinach or kale for added nutrition. This Chicken And Barley Soup is versatile; feel free to substitute vegetables based on what you have on hand.
Serving Suggestions
Serve this hearty soup with crusty bread for a satisfying meal. A fresh green salad on the side adds a nice contrast. You can also sprinkle some grated Parmesan cheese on top for extra flavor. This dish pairs beautifully with Cabbage Noodle Soup for a comforting dinner spread. Enjoy it as a cozy lunch option on chilly days.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of broth or water to maintain the desired consistency. This soup can also be frozen for up to 3 months; just make sure to cool it completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Barley Soup contains roughly 1203 calories, with 48g protein, 252g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (516% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 2875mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other grains instead of barley?
Yes, you can substitute pearl barley with other grains like quinoa or farro. Keep in mind that cooking times may vary, so adjust accordingly. Quinoa will cook much faster, while farro may take longer. Experiment to find the grain that suits your taste and texture preference.
Is there a way to make this soup vegetarian?
Absolutely! You can replace the chicken with mushrooms for a hearty texture and use vegetable broth instead of chicken broth. Additionally, consider adding more vegetables, such as zucchini or bell peppers, to enhance the flavor profile while keeping it vegetarian.
Can I add other proteins to this soup?
Yes, you can add shredded rotisserie chicken or even diced tofu for a different protein option. Just ensure that any pre-cooked protein is added towards the end of cooking to warm through without overcooking it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).