This recipe for Chicken Barley Soup is a heartwarming dish that combines homemade chicken stock, aromatic vegetables, and tender barley. With its rich flavor and satisfying texture, this soup is perfect for chilly days or when you crave a comforting bowl of goodness. Follow along for a detailed, step-by-step guide to make this classic soup at home.
Introduction
Chicken Barley Soup is a classic comfort food that has its roots in many cuisines around the world. With the wholesome flavors of homemade chicken stock, carrots, celery, and mushrooms, it’s a nutrient-rich meal that’s both satisfying and versatile. This dish is perfect for those seeking a healthy, filling option without compromising on taste. Whether served as a hearty lunch or a warming dinner, this soup is a must-try for all soup lovers.
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Ingredients for Chicken Barley Soup
For the Chicken Stock:
- 3-pound whole chicken (giblets removed and discarded)
- 2 chicken leg quarters (optional, for a richer stock)
- 5 ribs celery (with leaves, roughly chopped)
- 3 carrots (scrubbed and cut into thirds)
- 1 onion (with paper, quartered)
- 3 fresh bay leaves (or 2 dry bay leaves)
- 1 bunch parsley (torn or cut in half)
- Salt and pepper (to taste)
- Water (enough to cover the ingredients)
For the Chicken Barley Soup:
- 1 tablespoon oil (for sautéing)
- 7 ounces mushrooms (e.g., beech, cremini, or shiitake, sliced or torn depending on variety)
- 1 yellow onion (peeled and diced)
- 4 ribs celery (with leaves, trimmed and diced)
- 5 carrots (trimmed, peeled, and diced)
- 1 teaspoon dry thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 cup pearl barley
- Salt and pepper (to taste)
- Fresh minced parsley (optional, for serving)
How to Make Chicken Barley Soup – Step by Step
Step1: Prepare the Chicken Stock
- Place the whole chicken in a large stockpot with celery, carrots, onion, bay leaves, and parsley.
- Cover the ingredients with water and season generously with salt and pepper.
- Bring the pot to a boil, then reduce heat and simmer for 3–4 hours.
- Skim off any scum or foam that rises to the top during cooking.
- Let the pot cool and transfer to the refrigerator overnight.
Step2: Finish the Chicken Stock
- Remove the chicken from the broth and transfer it to a bowl.
- Strain the stock through a fine sieve into a large bowl and discard the solids.
- Pick the chicken from the bones, discard the skin and carcass, and set the meat aside.
- Wipe out the stockpot and return it to the stovetop.
Step3: Prepare the Chicken Barley Soup
- Heat the oil in the stockpot over medium-high heat.
- Add the mushrooms and sauté for 8–10 minutes until they are lightly browned.
- Add the onions, carrots, and celery, and cook, stirring often, for another 8–10 minutes until the vegetables are soft.
- Stir in the dry thyme, garlic powder, and crushed red pepper; cook for 1 minute to release their flavors.
- Pour in the reserved chicken stock and add the shredded chicken meat.
- Add the pearl barley, bring to a boil, then reduce heat to medium-low and simmer for 30–45 minutes.
- If the soup becomes too thick, add a bit of water or store-bought stock as needed.
Step4: Finish and Serve
- Once the barley is tender, turn off the heat.
- Taste the soup and season with salt and pepper as needed.
- Serve the soup hot, garnished with fresh minced parsley if desired.
Helpful Tips for Chicken Barley Soup
- Use fresh vegetables for the best flavor.
- If you’re short on time, you can use store-bought chicken stock.
- For a gluten-free option, substitute barley with quinoa or rice.
Cooking Tips for the Best Chicken Barley Soup
- Use bone-in chicken for a richer stock flavor.
- Skim off the fat periodically to keep the broth clear and clean-tasting.
- Simmer gently to prevent cloudiness in the stock.
Serving Suggestions for Chicken Barley Soup
This soup pairs beautifully with crusty bread, garlic toast, or a light side salad. Serve with a chilled glass of white wine or a hot cup of herbal tea for a comforting meal.
Nutritional Information for Chicken Barley Soup
This soup is packed with protein, fiber, and essential vitamins. A single serving offers a balanced meal with moderate calories and nutrients, making it an excellent choice for a healthy diet.
Nutritional Information (Per Serving):
- Calories: 376 kcal
- Carbohydrates: 45g
- Protein: 28g
- Fat: 8g
- Fiber: 7g
- Sodium: 620mg
- Vitamin A: 6350IU
- Vitamin C: 12mg
- Calcium: 60mg
- Iron: 3mg
Storage and Leftovers for Chicken Barley Soup
- Storing: Store the soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in individual portions for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a bit of water or stock to thin as needed.
Frequently Asked Questions (FAQs) for Chicken Barley Soup
Q1: Can I make this soup in a slow cooker?
A1: Yes, cook the stock and soup in a slow cooker on low for 6-8 hours.
Q2: Can I use different grains instead of barley?
A2: Yes, try using quinoa or farro for a different texture.
Q3: What mushrooms work best for this soup?
A3: Cremini, shiitake, or button mushrooms add a great earthy flavor.
Q4: Can I use store-bought chicken broth?
A4: Yes, but homemade stock offers a richer taste.
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Conclusion
This Chicken Barley Soup is a timeless recipe that delivers on both taste and nutrition. It’s the perfect meal for a cold day or when you need something comforting. Try it out, and feel free to add your own twist to make it your own! Let us know in the comments how it turned out or if you have any suggestions to make it even better. Enjoy!
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Chicken Barley Soup Recipe: Comforting & Healthy Dinner Idea
Description
This recipe for Chicken Barley Soup is a heartwarming dish that combines homemade chicken stock, aromatic vegetables, and tender barley. With its rich flavor and satisfying texture, this soup is perfect for chilly days or when you crave a comforting bowl of goodness. Follow along for a detailed, step-by-step guide to make this classic soup at home.
Ingredients
For the Chicken Stock:
- 3-pound whole chicken (giblets removed and discarded)
- 2 chicken leg quarters (optional, for a richer stock)
- 5 ribs celery (with leaves, roughly chopped)
- 3 carrots (scrubbed and cut into thirds)
- 1 onion (with paper, quartered)
- 3 fresh bay leaves (or 2 dry bay leaves)
- 1 bunch parsley (torn or cut in half)
- Salt and pepper (to taste)
- Water (enough to cover the ingredients)
For the Chicken Barley Soup:
- 1 tablespoon oil (for sautéing)
- 7 ounces mushrooms (e.g., beech, cremini, or shiitake, sliced or torn depending on variety)
- 1 yellow onion (peeled and diced)
- 4 ribs celery (with leaves, trimmed and diced)
- 5 carrots (trimmed, peeled, and diced)
- 1 teaspoon dry thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon garlic powder
- 1 cup pearl barley
- Salt and pepper (to taste)
- Fresh minced parsley (optional, for serving)
Instructions
Step 1: Prepare the Chicken Stock
- Place the whole chicken in a large stockpot with celery, carrots, onion, bay leaves, and parsley.
- Cover the ingredients with water and season generously with salt and pepper.
- Bring the pot to a boil, then reduce heat and simmer for 3–4 hours.
- Skim off any scum or foam that rises to the top during cooking.
- Let the pot cool and transfer to the refrigerator overnight.
Step 2: Finish the Chicken Stock
- Remove the chicken from the broth and transfer it to a bowl.
- Strain the stock through a fine sieve into a large bowl and discard the solids.
- Pick the chicken from the bones, discard the skin and carcass, and set the meat aside.
- Wipe out the stockpot and return it to the stovetop.
Step 3: Prepare the Chicken Barley Soup
- Heat the oil in the stockpot over medium-high heat.
- Add the mushrooms and sauté for 8–10 minutes until they are lightly browned.
- Add the onions, carrots, and celery, and cook, stirring often, for another 8–10 minutes until the vegetables are soft.
- Stir in the dry thyme, garlic powder, and crushed red pepper; cook for 1 minute to release their flavors.
- Pour in the reserved chicken stock and add the shredded chicken meat.
- Add the pearl barley, bring to a boil, then reduce heat to medium-low and simmer for 30–45 minutes.
- If the soup becomes too thick, add a bit of water or store-bought stock as needed.
Step 4: Finish and Serve
- Once the barley is tender, turn off the heat.
- Taste the soup and season with salt and pepper as needed.
- Serve the soup hot, garnished with fresh minced parsley if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh vegetables for the best flavor.
- If you’re short on time, you can use store-bought chicken stock.
- For a gluten-free option, substitute barley with quinoa or rice.
