Description
A hearty and wholesome chicken barley soup featuring tender shredded chicken, nutty pearl barley, and fresh vegetables simmered in a savory chicken broth. This comforting soup is perfect for chilly days and provides a nourishing, flavorful meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
Main Ingredients
- 1/2 cup pearl barley
- 6 cups chicken broth
- 2 cups cooked shredded chicken
Seasonings and Garnish
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil: In a large pot, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 to 7 minutes until the vegetables become tender and softened.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn.
- Add barley and broth: Pour in the pearl barley and 6 cups of chicken broth. Bring the mixture to a boil over high heat.
- Simmer barley: Reduce the heat to low and let the soup simmer gently for 30 to 35 minutes until the barley is tender and has absorbed some of the liquid.
- Add chicken and thyme: Stir in the shredded cooked chicken and 1/2 teaspoon dried thyme. Continue simmering for another 5 minutes to heat the chicken through and meld the flavors.
- Season and garnish: Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley before serving warm.
Notes
- Pearl barley cooks faster and is more tender compared to hulled barley, which requires longer cooking.
- For extra depth of flavor and texture, add sliced mushrooms when sautéing the vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
