Chicken Barley Soup

Whether paired with chicken, mushrooms or beef, perfectly plump barley is a wonderful addition to soups. I don’t let soup season pass without at least a few barley soup recipes in the mix. Chicken barley soup is my favorite rendition. Slightly lighter than beef barley soup or mushroom barley soup, it has all the flavors of classic chicken soup recipes plus a creamy, toothsome grain.

The first part of this recipe is to cut a whole chicken and cook it in water to create the soup’s stock base. From there, the additional ingredients are added to the stock, and in about an hour, the vegetables and barley are softened to al dente. Enjoy this soup straight off the stove, or make it ahead for an easy, hearty meal ready to go.

Ingredients for Chicken Barley Soup

• Chicken: This recipe calls for a whole chicken, broken into eight pieces. If you want to use a different cut of chicken or have your butcher cut it up for you, that’s absolutely fine. Just make sure it’s bone-in chicken since that makes a more flavorful stock.
• Vegetables: This soup uses the classic combination of carrots, celery and onion as aromatics. If possible, use fresh vegetables cut into small dice, or use frozen vegetables instead to save time.
• Barley: Most soups, including this one, call for pearl barley, which cooks fairly quickly. You could also use hulled barley, a less processed whole grain, but it will require a longer cook time.
• Chicken bouillon: Bouillon is a powdered form of stock with lots of concentrated flavor. It helps boost the flavor of the soup, but if you don’t have any, you’re not out of luck. The soup will still taste delicious without it.
• Seasonings: Poultry seasoning, bay leaf and rubbed sage add flavor to the soup. You could also add fresh herbs, such as rosemary, thyme or sage, tied in a bouquet garni.

Directions

Step 1: Cook the chicken

Fill a large stockpot with 8 cups water, and cook the chicken until fully cooked and tender. Cool the broth, and skim off the fat. Set the chicken aside until it’s cool enough to handle.

Editor’s Tip: Bring the chicken and water to a boil first, then lower the heat to simmer the chicken.

Step 2: Remove the chicken meat

Remove the meat from the bones. Discard the bones, and cut the meat into cubes.

Step 3: Finish the soup

Return the meat to the stockpot. Add the carrots, celery, barley, onion, bouillon, salt, bay leaf, poultry seasoning, pepper and sage. Bring to a boil. Reduce the heat, and simmer, covered, for about one hour, until the vegetables and barley are tender. Discard the bay leaf before serving.

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Chicken Barley Soup Variations

• Use different grains: If you’re not a fan of barley or don’t have access to it, you can substitute other grains for an equally delicious soup. Try rice, farro, wheat berries or any leftover grains in your fridge.
• Use cooked chicken: Using cooked chicken will save you time, and it turns this soup into a great leftover chicken recipe. In that case, you’ll definitely want to use the bouillon for a flavorful stock.
• Make it creamy: To make this soup even more comforting, add half-and-half at the end of the cook time. It’s a delicious addition to an already tasty soup.

How to Store Chicken Barley Soup

You can store your chicken barley soup in the fridge in an airtight container for up to five days. The flavor will only develop more over time, making it a great make-ahead meal.

Can you freeze chicken barley soup?

Yes, it’s easy to freeze soup, and you can definitely freeze chicken barley soup without losing any of the flavor or texture. Make sure the soup is completely cool before storing it in a freezer-safe container. It will stay good for up to three months.

Chicken Barley Soup Tips

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Do you soak barley before cooking?

It’s unnecessary to presoak pearl barley, which is already softer than hulled barley. However, presoaking does help break down the grain for easier digestion, so you can soak them overnight if you prefer.

How can you thicken chicken barley soup?

To thicken chicken barley soup that is too thin, you can use a beurre manie, a mixture that’s equal parts softened butter and flour. Mix it together with a fork, then stir it gently into the soup as it heats. You can also make a cornstarch slurry. Either way, when you want to thicken sauce or soup, cook the thickening agent long enough to remove any “raw” flavor.

What do you serve with chicken barley soup?

You can serve any green salad with chicken barley soup. To round out the meal, serve buttery dinner rolls or a loaf of crusty bread alongside it.