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
Scale
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.
