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
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- 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