This chicken barley soup is cozy, warming and simply bursting with flavor. It’s also super easy to make with wholesome and nutritious ingredients, just perfect for chilly days or when you’re feeling a bit under the weather.
I’m one of those people who love chicken soup in all forms and enjoy it all the time, not just when fighting a cold.
I have shared many chicken soup recipes on the blog over the years, from this amazing Greek avgolemono to this delicious Instant Pot creamy chicken recipe.
However, this chicken barley soup has become a firm favorite in our home. That’s because making soup with pearl barley results in a heartier, more robust dish.
Pearl barley has a distinct chewy texture and maintains its structure better than rice in soups. It’s also an excellent source of dietary fiber and a nutty, earthy flavor that adds depth to soups.
1 tablespoon olive oil
1 medium onion diced
1 medium carrot, diced
2-3 celery stalks, diced
1 medium leek (white and light green parts only), sliced
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 cup (175 g) pearl barley, rinsed
2 chicken breasts (about 1 lb / 450 g total)
2 bay leaves
6 cups (1.5 liters) chicken stock
1 handful fresh parsley, roughly chopped
Salt and freshly ground black pepper to taste