When the weather turns cool or you’re craving a warm and satisfying meal, few dishes hit the spot like a hearty chicken and pearl barley soup. This wholesome soup combines tender chicken, nutty pearl barley, and an array of tasty vegetables, simmered together to perfection. Not only does it taste amazing, but it’s also loaded with nutrients that fuel your body and keep you feeling full longer.
Why You’ll Love This Chicken and Pearl Barley Soup
This soup is more than just comforting—it’s a nutritious powerhouse. It’s low in fat, high in protein, and packed with fiber thanks to the barley and veggies. Whether you’re making a cozy dinner for your family or prepping meals for the week, this recipe is a smart and tasty choice.
Health Benefits of Chicken and Barley Soup
Chicken is a lean source of protein that helps build muscles and keeps you feeling full. It’s also rich in B-vitamins, which support energy production and brain function. Pearl barley is a whole grain filled with dietary fiber, which promotes digestion and lowers cholesterol levels. Meanwhile, the vegetables in the soup provide a range of vitamins and antioxidants that support overall health.
Health Precautions
While this soup is generally healthy, those with gluten intolerance or celiac disease should avoid pearl barley, as it contains gluten. If you follow a gluten-free diet, consider substituting it with brown rice or quinoa. Also, if you’re watching your sodium intake, be sure to use low-sodium chicken stock and go easy on the salt.
Hearty Chicken and Pearl Barley Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- ¾ cup pearl barley, rinsed
- 1 bay leaf
- Salt to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes until it starts to soften.
- Add garlic, celery, and carrots. Cook another 4–5 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in thyme and black pepper. Pour in the chicken broth and bring to a boil.
- Add whole chicken breasts or thighs to the pot, along with the rinsed pearl barley and bay leaf.
- Reduce heat to low and cover. Simmer for 45–60 minutes, or until the barley is tender and the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot and stir to combine.
- Taste and adjust seasoning with salt if needed. Remove the bay leaf before serving.
- Sprinkle fresh parsley on top if using. Serve hot and enjoy!
Final Thoughts
This hearty chicken and pearl barley soup is a go-to recipe for busy weeknights, cold days, or any time you want a comforting but nutritious meal. It’s easy to prepare, family-friendly, and reheats well—ideal for leftovers. Plus, with all the health benefits it brings, you can feel good about making it part of your regular meal rotation.
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