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Classic Chicken Barley Soup

Using pearl barley is key here; it gives the soup a satisfying chew that quick-cooking barley just can't match. Chicken thighs are also non-negotiable, as they stay tender through the long simmer while breasts would just dry out.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 large yellow onion ~1.5 cups, finely diced
  • 4 medium carrots diced
  • 2 large celery ribs finely diced
  • 1 cup pearl barley rinsed
  • 9 cups low-sodium chicken broth
  • 2 bay leaves
  • 2.5 tsp kosher salt to start
  • 1 tsp ground black pepper
  • 1/4 cup fresh parsley chopped

Instructions

  • Heat olive oil in large Dutch oven over medium-high heat.
  • Cook onion, carrots, and celery 5-7 minutes until softened.
  • Add barley, whole chicken thighs, broth, bay leaves, salt, and pepper.
  • Bring to boil, reduce to low, cover and simmer 45-50 minutes until barley is tender and chicken reaches 165°F.
  • Remove chicken, shred with forks.
  • Return shredded chicken to pot, stir in parsley.
  • Remove bay leaves before serving.

Notes

Soup will thicken as it sits due to barley absorption.