Ingredients
– 1 teaspoon oil
– 1 cup chopped carrots
– 1 cup chopped onions
– 1/2 cup chopped celery
– 2 cloves garlic, chopped
– 1 1/2 pounds skinless bone-in chicken breast
– 7 cups chicken broth
– 1/4 cup chopped parsley
– 2 bay leaves
– 2/3 cup dry pearl barley
– Salt to taste
– Fresh ground pepper to taste
Instructions
1-Prepare ingredients: Wash vegetables, dice carrots and celery, chop onions, mince garlic, and rinse barley.
2-Sauté vegetables: In a large pot, cook onion, celery, and carrots with oil until softened.
3-Add garlic: Stir in garlic and cook for one more minute.
4-Simmer broth: Pour in chicken broth and bring to a simmer.
5-Cook barley: Add barley and simmer for 30-40 minutes until tender.
6-Add chicken: Cook chicken separately, then shred and add it back to the pot with thyme.
7-Season and finish: Adjust salt and pepper, let flavors meld for 10 minutes, and discard bay leaves before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Pearl barley cooks directly in the soup; no pre-cooking needed.
⏲️ Soup flavors improve after resting overnight, perfect for meal prep.
❄️ Freeze leftovers up to three months; thaw in fridge and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Gluten-Containing
Nutrition
- Serving Size: 1.5 cups
- Calories: 262 kcal
- Sugar: 2 g
- Sodium: 744 mg
- Fat: 4 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 31 g
- Cholesterol: 83 mg