The Ultimate Chicken Barley Soup Recipe

The first chilly evening of fall always sends me straight to my cozy kitchen. One day, craving something nourishing yet easy, I stumbled upon this Chicken Barley Soup recipe. It’s become my go-to for a comforting, one-pot dinner that comes together beautifully and fills the house with warmth each time. This soup truly combines simplicity and heartiness in every spoonful.

Why You’ll Love This Chicken Barley Soup

• Uses pre-cooked chicken to cut down on prep time, perfect for busy weeknights.
• Rich, layered flavors from fresh herbs, spices, and simmered vegetables.
• Packed with pearl barley and colorful veggies for wholesome nutrition.
• A satisfying comfort food that warms you from the inside out without fuss.

Key Ingredients You’ll Need

• 1 tablespoon olive oil: Provides a flavorful base for sautéing aromatics.
• 1 large yellow onion: Adds sweetness and depth once softened.
• 1 clove garlic (minced): Boosts savory flavor and aroma.
• 8 cups reduced sodium chicken broth (or homemade): The nourishing liquid that ties everything together.
• 1 ½ cups sliced carrot: Brings a subtle sweetness and vibrant color.
• 3 ribs celery (sliced): Offers gentle crunch and earthy notes.
• 1 (14.5 ounce) can diced tomatoes (lightly drained): Adds acidity and brightness.
• ¾ cup pearl barley: Gives the soup its signature chewy texture and hearty body.
• 2 ½ cups cooked chopped chicken: Protein that makes the soup filling and hearty.
• 2 bay leaves: Infuse gentle herbal complexity during cooking.
• 1 teaspoon poultry seasoning: Enhances savory poultry flavors.
• ½ teaspoon dried thyme leaves: Adds an earthy, aromatic touch.
• 2 to 3 tablespoons chopped fresh dill: Freshness to brighten the final soup.
• 3 tablespoons chopped fresh parsley: Adds vibrant color and herbaceous notes.

How to Make Chicken Barley Soup (Stovetop)

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they soften and become fragrant. This step builds the flavor foundation.
2. Toast barley and seasonings lightly. Stir in the pearl barley, poultry seasoning, and dried thyme to coat them briefly with oil for a nutty aroma.
3. Add vegetables and broth. Pour in the chicken broth, sliced carrots, celery, and diced tomatoes (lightly drained). Toss in bay leaves. Bring everything to a boil.
4. Simmer gently uncovered for 60 minutes. Let the soup cook until the barley is tender and all flavors meld beautifully. Stir occasionally and skim any foam if needed.
5. Stir in cooked chopped chicken. Allow the chicken to warm through thoroughly. This quick addition keeps the protein moist.
6. Remove bay leaves and finish with fresh herbs. Stir in chopped dill and parsley just before serving to add freshness and color.

Slow Cooker Chicken Barley Soup

1. Add olive oil, onion, garlic, chicken broth, sliced carrots, sliced celery, diced tomatoes, pearl barley, bay leaves, poultry seasoning, and dried thyme directly to the slow cooker.
2. Cook on low for 6 to 8 hours or high for 3 to 4 hours until barley is tender.
3. Stir in the cooked chopped chicken along with fresh dill and parsley during the last 15 minutes of cooking to heat through and release fresh herb flavors.
4. Remove bay leaves before serving for a smooth finish.

Instant Pot Chicken Barley Soup

1. Use the ‘Sauté’ function and heat olive oil in the Instant Pot. Add onion and garlic, cooking until softened.
2. Add pearl barley, poultry seasoning, dried thyme, chicken broth, carrots, celery, diced tomatoes, and bay leaves. Stir well.
3. Close the lid, seal the valve, and cook on high pressure for 20 to 25 minutes.
4. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
5. Open the lid and stir in cooked chopped chicken, fresh dill, and parsley. Remove bay leaves before serving.

Tips for the Best Flavor

• Finish each bowl with a squeeze of fresh lemon juice to brighten up the soup instantly.
• Use a high-quality chicken broth, homemade if possible, for deeper flavor. Exploring homemade chicken broth recipes can elevate your soup significantly.
• Add a Parmesan rind to the pot during simmering to infuse rich umami; remove before serving.
• Avoid overcooking barley to keep the soup’s texture perfectly chewy.

Variations and Substitutions

What to Serve with Chicken Barley Soup

Serve this cozy soup alongside crusty bread for dipping, a simple green salad to add freshness, or buttery dinner rolls for extra comfort. These sides pair beautifully and round out a satisfying meal. Explore my blog for easy crusty bread recipes, simple green salad ideas, and quick dinner roll tutorials to complete your dinner effortlessly. If you’re looking for more chicken soup variations, check out The Ultimate Simple Chicken and Rice Soup Recipe.

Storing, Freezing, and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Barley absorbs liquid while resting, so add a splash of chicken broth or water when reheating to restore its perfect consistency. Reheat gently on the stovetop or microwave, stirring occasionally.

Can I use uncooked chicken?

Uncooked chicken is not recommended for this recipe since it uses pre-cooked chicken to keep things quick and prevent overcooking. If you only have raw chicken, cook it separately and add it near the end to avoid drying out.

How do I prevent my chicken barley soup from getting too thick?

To avoid a thick soup, don’t overcook the barley and add extra broth or water if the soup starts to reduce while simmering. Adding liquid back in during reheating also helps loosen it up.

What’s the difference between pearl barley and hulled barley for soup?

Pearl barley is polished and cooks faster with a soft, chewy texture. Hulled barley is less processed, has more fiber and nuttier flavor, but takes longer to cook. Adjust simmer times accordingly when swapping. For more information on barley types, you can refer to this guide on whole grains.

Why is my soup bland and how can I fix it?

Lack of seasoning can cause blandness. Use high-quality broth, fresh herbs, and finish with lemon juice or a Parmesan rind for depth. Taste and adjust salt and pepper toward the end of cooking.

More Cozy Soup Recipes You’ll Love

This Chicken Barley Soup is a cozy, simple meal that proves comfort food can be easy and flavorful. If you loved this recipe, try my Creamy Tomato Basil Soup, Hearty Lentil Stew, or my quick Air Fryer Chicken Soup. What’s your favorite secret ingredient for an amazing soup? I’d love to hear your ideas in the comments below!

Chicken Barley Soup

A hearty and nutritious Chicken Barley Soup packed with vegetables, tender chicken, and wholesome barley.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion
• 1 clove garlic minced
• 8 cups reduced sodium chicken broth or homemade
• 1 ½ cups sliced carrot
• 3 ribs celery sliced
• 1 (14.5 ounce) can diced tomatoes lightly drained
• ¾ cup pearl barley
• 2 ½ cups cooked chopped chicken
• 2 bay leaves
• 1 teaspoon poultry seasoning
• ½ teaspoon dried thyme leaves
• 2 to 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh parsley

Equipment

• large pot

Method

 

Cooking Steps

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add all remaining ingredients except fresh herbs. Bring to a boil, then simmer uncovered for 1 hour or until barley is tender.
3. Discard bay leaves and stir in fresh herbs before serving.

Notes

For a richer flavor, use homemade chicken broth. Adjust seasoning to taste.