This super flavorful chicken and barley soup is the perfect, easy-to-make dish for cold days! It’s extra yummy thanks to the nutty-tasting barley, loads of fresh vegetables, and sprinkle of herbs and lemon zest!
Chicken Barley Soup
This quick and easy take on chicken noodle soup is full of big chunks of chicken and vegetables. And the barley has a great nutty, robust flavor.
To brighten it up, I like to top mine with fresh chopped herbs and lemon zest. And if someone in my family is sick, I sometimes also add some fresh ginger to the broth.
Rotisserie chicken makes this recipe even easier. This is also a great recipe for leftover Thanksgiving (or Christmas) turkey. Just substitute the chicken for your turkey!
Chicken and Barley Soup Ingredients
Here’s what you’ll need to make this creamy chicken and barley soup.
- GARLIC
- ONION
- CARROTS
- CELERY
- FRESH GINGER (optional)
- CHOPPED COOKED CHICKEN (or leftover turkey): I usually make mine in an Instant Pot. But rotisserie chicken works great too.
- BROTH
- FRESH ROSEMARY & THYME
- LEMON
- BARLEY: I use Bob’s Red Mill Pearl Barley. Pearl barley takes less time to cook than hulled barley.
- SALT & PEPPER
Shop This Post:
Step-By-Step Chicken Barley Soup Instructions
Ready to start cooking? Here’s what you’ll need to do.
HEAT OIL: Place a large Dutch oven or pot over medium-high heat and add in oil.
SAUTÉ VEGETABLES: Once the oil is hot, add garlic, onion, carrots, and celery. Cook for a few minutes until the onion becomes translucent. Add fresh herbs, salt and pepper, and grated ginger, if using. Sauté for 30 seconds.
ADD BROTH AND CHICKEN: Add chicken broth and chicken breast next.
ADD THE BARLEY: Bring soup to a boil, then stir in barley.
SIMMER: Reduce heat to medium-low and simmer uncovered for 20-30 minutes.
ADJUST: Taste and adjust the seasonings if necessary.
SERVING: Just before serving, add additional fresh chopped herbs and lemon zest to taste (optional).
Cooking Notes:
- VEGETABLE SUBS: This soup is very adaptable. You can add any vegetables of your choice, such as fennel, spinach, kale, or zucchini.
- PEARL BARLEY: I use pearl barley in this recipe, which takes less time to cook than hulled barley.
- USE LEFT-OVER HOLIDAY TURKEY: This recipe is a great one for using up any holiday turkey. Just sub in the turkey for the chicken.
Love this recipe? Try These too!
Easy Chicken Tortilla Soup
Best-Ever Butternut Squash Soup
Stuffed Squash with Chicken and Quinoa
Easy Baked Apples with Oatmeal and Nuts
Best Healthy Banana Bread Recipe
Chicken Barley Soup
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This super flavorful chicken and barley soup is the perfect, easy-to-make dish for cold days! It’s extra yummy thanks to the nutty-tasting barley, loads of fresh vegetables, and sprinkle of herbs and lemon zest!
Ingredients
- 1 tablespoon olive oil
- 2–3 cloves of garlic, minced
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 1 tablespoon fresh grated ginger or to taste (optional)
- 6 cups chicken broth
- 1 pound chopped cooked boneless skinless chicken breast (I usually make mine in my Instant Pot)
- 1 teaspoon freshly chopped rosemary
- 1 teaspoon freshly chopped thyme, stems removed
- Zest of 1 lemon or to taste
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 cup barley (I use Bob’s Red Mill Pearl Barley)
Instructions
- HEAT OIL: Place a large Dutch oven or pot over medium-high heat and add in oil.
- COOK VEGETABLES: Once the oil is hot, add garlic, onion, carrots, and celery. Cook for a few minutes until the onion becomes translucent. Add fresh herbs, salt and pepper, and grated ginger, if using. Sauté for 30 seconds.
- ADD BROTH AND CHICKEN: Add chicken broth and chicken breast next.
- ADD THE BARLEY: Bring soup to a boil, then stir in barley.
- SIMMER: Reduce heat to medium-low and simmer uncovered for 20-30 minutes.
- ADJUST: Taste and adjust the seasonings if necessary.
- SERVING: Just before serving, add additional fresh chopped herbs and lemon zest to taste (optional).
Notes
VEGETABLE SUBS: This soup is very adaptable. You can add any vegetables of your choice, such as fennel, spinach, kale, or zucchini.
PEARL BARLEY: I use pearl barley in this recipe, which takes less time to cook than hulled barley.
USE LEFT-OVER HOLIDAY TURKEY: This recipe is a great one for using up any holiday turkey. Just sub in the turkey for the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop