Chicken & Barley Soup

My husband and I often cook together, so many of the recipes we have are invented together. But this one was all him—and I remember the day well ’cause I was sick. This flavorful, nutritious chicken soup was just the thing. How many times have we made it? We’ve lost count. It’s so delish, and we don’t wait for that under-the-weather-day.

If you love a good homemade soup, you’re in good company. This is the best, simple, chicken recipe (okay, I might be biased).

Do you have chicken leftovers in the fridge you need to use up? Perfect! We like to use leftover rotisserie chicken from Costco for this soup, but you can cook up some chicken or use other left over chicken, too.

Scroll to the bottom for a printable.

PREP TIME20 minutes
COOK TIME35 minutes
TOTAL TIME55 minutes

Ingredients

  • 1 1/2 Tbs Olive Oil
  • 1 lb Chicken (we used left over rotissery chicken) Chopped Up
  • 1 1/2 Cups diced Celery
  • 1 1/2 Cups diced Carrots
  • 1 Medium diced Onion
  • 1 Large clove of Garlic minced
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 2-3 Tbs Dried Parsley
  • 4 Cups (1L) Chicken Broth
  • 1/3 Heaping Cup of Pearl Barley
  • Salt & Pepper to taste

1. Chop onion, carrots, celery, garlic & chicken, place in a large bowl and set aside.

2. In a large pot, heat olive oil over medium to high heat. Once the olive oil is hot add all ingrendeints mentioned in number 1. Cook for 5 minutes, stiring occasionally. You don’t even want it al deinte, just to start to cook so some juices are coming out.

3. Add thyme, bay leaf, parsley, salt, pepper and barley, stir until everything is combined and heated.

4. Add chicken broth, bring to a boil, allow to simmer 30 minutes or until barley is tender but not overcooked.

Yield: 5-6 Servings

Chicken & Barley Soup

Chicken & Barley Soup

This is my husband's recipe and it is so good. Enjoy when you're under the weather, on a cold day or whenever!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1 1/2 Tbs Olive Oil
  • 1 lb Chicken (we used left over rotissery chicken) Chopped Up
  • 1 1/2 Cups diced Celery
  • 1 1/2 Cups diced Carrots
  • 1 Medium diced Onion
  • 1 Large clove of Garlic minced
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 2-3 Tbs Dried Parsley
  • 4 Cups (1L) Chicken Broth
  • 1/3 Heaping Cup of Pearl Barley
  • Salt & Pepper to taste

Instructions

    1. Chop onion, carrots, celery, garlic & chicken, place in a large bowl and set aside.

    2. Grab a large pot, heat olive oil over medium to high heat. Once the olive oil is hot add all ingrendeints mentioned in number 1. Cook for 5 minutes, stiring occasionally. You don't even want it al deinte, just to start to cook so some juices are coming out.

    3. Add thyme, bay leaf, parsley, salt, pepper and barley, stir until everything is combined and heated.

    4. Add chicken broth, bring to a boil, allow to simmer 30 minutes or until barley is tender but not overcooked.

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