Chicken Soup With Barley

🍲 Chicken Soup with Barley

Q: What ingredients are needed for Chicken Soup with Barley?
A: You’ll need:

• 2 tbsp olive oil or butter

• 1 onion, diced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 1 tsp dried thyme (or fresh)

• 1 tsp dried parsley (or fresh)

• 6 cups chicken broth

• 1 cup cooked shredded chicken (or raw chicken breast/thighs)

• ¾ cup pearl barley (uncooked)

• Salt & pepper, to taste

• Optional: 1 bay leaf, 1 tbsp lemon juice, fresh parsley for garnish

Q: How do you prepare it?
A:

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery → sauté 5 minutes until softened.

3. Stir in garlic, thyme, and parsley → cook 1 minute.

4. Add chicken broth, bay leaf, and barley. Bring to a boil.

5. Reduce heat, cover, and simmer 40–45 minutes until barley is tender.

6. Stir in shredded chicken (if raw, simmer until fully cooked, then shred).

7. Season with salt, pepper, and optional lemon juice.

8. Remove bay leaf, garnish with parsley, and serve hot.

Q: Can I make it ahead of time?
A: Yes, but barley absorbs liquid as it sits. Add more broth or water before reheating.

Q: Can I use leftover chicken?
A: Absolutely! Stir it in at the end so it doesn’t dry out.

Q: What can I substitute for barley?
A: Brown rice, farro, or quinoa are good options.

Q: How long does it last in the fridge?
A: 3–4 days in an airtight container.

Q: Can I freeze this soup?
A: Yes, but barley may get mushy. If freezing, cook barley separately and add fresh when reheating.