If you are looking for a soul-warming, nourishing bowl that feels like a warm hug on a chilly day, this Homemade Chicken Barley Soup Recipe is exactly what you need. It combines tender chicken thighs, wholesome barley, and a colorful medley of vegetables that simmer together to create a rich, comforting broth. This soup is not just hearty but also packed with textures and subtle layers of flavor, making it perfect for a family dinner or anytime you crave something both healthy and indulgent. Trust me, once you try this Homemade Chicken Barley Soup Recipe, it will quickly become one of your favorite go-to recipes for cozy meals.
Ingredients You’ll Need
The beauty of this soup lies in its simplicity. Each ingredient plays a vital role in building depth, texture, and taste. From the nutty barley to the tender chicken and vibrant vegetables, the ingredients are all easy to source and come together effortlessly.
- Barley, 1/2 cup, rinsed: Adds a chewy, wholesome bite that soaks up the broth wonderfully.
- Dried mint, 1 tbsp: Provides a refreshing herbal note that brightens the soup.
- Chicken thighs, 1 1/2 pounds / 700g, boneless and skinless: Tender and flavorful, perfect for slow cooking into the broth.
- Water or stock, 5-6 cups with salt: The soup base that carries all the flavors.
- Onion, 1, thinly chopped: Adds sweetness and a savory foundation.
- Potatoes, 2, shredded: Help thicken the soup slightly and add comfort.
- Carrot, 1, shredded: Brings brightness and natural sweetness.
- Noodles, 1/4 cup (optional): Adds extra heartiness for noodle lovers.
- Butternut squash, 1/2 cup, shredded (optional): A hint of sweetness and lovely color.
How to Make Homemade Chicken Barley Soup Recipe
Step 1: Cook the Chicken
Begin by boiling the chicken thighs in salted water or stock. This gentle simmering helps release the rich flavors and tenderizes the meat perfectly. Around 20 minutes of cooking will do the trick until the chicken is tender and ready for shredding.
Step 2: Prepare Your Veggies
While the chicken is cooking, shred the potatoes, carrot, and butternut squash if using. Chop the onion thinly as well. Prepping these ingredients in advance makes the next steps smooth and keeps everything moving along nicely.
Step 3: Remove and Shred the Chicken
Once the chicken is tender, carefully remove it from the pot and set it on a flat surface or plate. Use two forks to shred the chicken finely—hold the chicken steady with one fork and pull apart with the other. This technique creates perfect bite-sized pieces.
Step 4: Combine Vegetables and Barley with Broth
Before adding shredded chicken back, toss the barley, chopped onion, shredded potatoes, butternut squash, carrot, and dried mint into the broth. If needed, pour in a bit more water to ensure everything is comfortably submerged. This step allows the barley and vegetables to cook evenly and soak in all the delicious chicken flavors.
Step 5: Add Shredded Chicken and Simmer
Return the shredded chicken to the pot and let everything simmer gently on low to medium heat. Give it 30 to 40 minutes so all ingredients meld into a rich, hearty soup. Check the seasoning and add salt or water if necessary, keeping the flavors balanced and comforting.
How to Serve Homemade Chicken Barley Soup Recipe
Garnishes
To bring your soup to the next level, sprinkle freshly chopped parsley and a dash of freshly ground black pepper on top. These simple garnishes add a fresh splash of color and an extra layer of aroma that awaken your senses before the first spoonful.
Side Dishes
This soup pairs beautifully with crusty bread or garlic toast, which is perfect for dipping into the flavorful broth. For a lighter side, a crisp green salad with a tangy vinaigrette contrasts nicely with the soup’s warmth.
Creative Ways to Present
Try serving this soup in charming rustic bowls or even hollowed-out bread bowls for a cozy presentation that wows guests. You can also drizzle a swirl of olive oil or a dollop of sour cream on top for a touch of richness and visual appeal.
Make Ahead and Storage
Storing Leftovers
Once your soup has cooled completely, transfer it into airtight containers and store it in the refrigerator. It will keep well for 3 to 4 days, making it a perfect option for an easy lunch or dinner the next day.
Freezing
This Homemade Chicken Barley Soup Recipe freezes beautifully. Pour it into freezer-safe containers or heavy-duty bags, leave room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. You might need to add a splash of water or stock to loosen the soup as it warms back up. Avoid high heat to keep the chicken tender and the barley perfectly chewy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely, though chicken thighs tend to be juicier and more flavorful for soups. If you prefer chicken breast, just watch cooking times closely as the breast can dry out faster.
Is barley gluten-free?
No, barley contains gluten. If you need a gluten-free option, you can substitute with gluten-free grains like quinoa or rice, keeping in mind it will change the texture slightly.
Can I make this soup vegetarian?
Yes, substitute the chicken with hearty vegetables or mushrooms and use vegetable stock instead of chicken stock. Adding extra barley and root vegetables will keep it satisfying.
How thick should the soup be?
This soup is traditionally a bit brothy yet hearty, with the barley and shredded vegetables adding lovely texture without making it too thick. Adjust the water amount to your preference.
What’s the role of dried mint in this recipe?
Dried mint adds a subtle brightness that lifts the flavors and balances the richness of the chicken and root vegetables. It’s a wonderful, unique twist that sets this soup apart.
Final Thoughts
If you’re craving a comforting meal that combines ease, health, and incredible flavor, I can’t recommend this Homemade Chicken Barley Soup Recipe enough. It’s simple to make, incredibly tasty, and perfect for any day when you want that feeling of home on your spoon. Give it a try and watch it become a beloved classic in your kitchen too!
Print
Homemade Chicken Barley Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Homemade Chicken Barley Soup is a hearty, comforting bowl of goodness featuring tender shredded chicken, nutritious barley, and a medley of fresh vegetables simmered to perfection in a flavorful broth. Ideal for cozy nights, this soup combines wholesome ingredients with aromatic herbs for a nourishing and satisfying meal.
Ingredients
Soup Base
- 1 1/2 pounds (700g) boneless, skinless chicken thighs
- 5–6 cups water with salt or chicken stock
- 1 tbsp dried mint
- Salt, to taste
Vegetables
- 1 onion, thinly chopped
- 2 potatoes, shredded
- 1 carrot, shredded
- 1/2 cup butternut squash, shredded (optional)
Grains & Extras
- 1/2 cup barley, rinsed
- 1/4 cup noodles (optional)
Garnish
- Chopped fresh parsley
- Freshly ground black pepper
Instructions
- Boil the chicken: Fill a large cooking pot with 5-6 cups of water or chicken stock, season with a good pinch of salt, and bring to a boil. Add the boneless, skinless chicken thighs and simmer for about 20 minutes until tender.
- Prepare the vegetables: While the chicken cooks, shred the potatoes, carrot, and butternut squash (if using). Thinly chop the onion to prepare for adding to the soup.
- Remove the chicken: Once the chicken is tender, take it out of the pot and place it on a flat plate or cutting board, allowing it to cool slightly.
- Add grains and vegetables to broth: To the cooking pot with the chicken broth, add the rinsed barley, chopped onion, shredded potatoes, shredded butternut squash, shredded carrot, and dried mint. Add additional water if needed (approximately 1 cup) to ensure everything is well covered.
- Shred the chicken: Using two forks, shred the slightly cooled chicken by holding it with one fork and pulling the meat apart with the other until you have bite-sized pieces.
- Combine and simmer: Return the shredded chicken to the pot and cook on low to medium heat for another 30-40 minutes, stirring occasionally. Add more water or salt as needed for your desired consistency and flavor. If using noodles, add them about 10-15 minutes before the soup finishes cooking.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley and freshly ground black pepper. Serve immediately to enjoy its warming flavors.
Notes
- Using chicken stock instead of water will enhance the depth of flavor.
- Including noodles is optional but adds a nice texture variation.
- Adjust salt to taste at different stages; barley and vegetables may absorb some saltiness.
- For a thicker soup, use less water or add less while cooking.
- This soup freezes well—store in airtight containers for up to 3 months.
- Dried mint gives a subtle fresh herb note, but fresh mint can also be used as a garnish.
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