Chicken Barley Soup

Warm, comforting, and packed with wholesome goodness, this hearty chicken barley soup is the perfect bowl of cozy. Tender vegetables, nutty barley, and savory broth come together in a rich, satisfying blend that feels both nourishing and indulgent. Finished with a sprinkle of fresh cilantro for brightness, it’s a simple homemade soup that tastes like it simmered all day — even though it comes together quickly.

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Fun Facts:

  • One of the oldest grains: Barley is one of the first cultivated grains in human history, grown for thousands of years.

  • Ancient fuel: Gladiators in ancient Rome were nicknamed “barley eaters” because barley was a staple in their diet.

  • Naturally filling: Barley is rich in soluble fiber, especially beta-glucan, which helps you feel full longer.

  • Soup superstar: Barley is famous in soups because it absorbs flavor while keeping a pleasantly chewy texture.

  • Cold-weather favorite: Barley soups are traditional comfort dishes in many cultures, from Eastern Europe to the Middle East.

Why We Love It:

Comfort in a bowl: Warm, hearty, and soothing — perfect for chilly days or when you want something cozy. Wholesome ingredients: Packed with vegetables, fiber-rich barley, and flavorful broth for a nourishing meal. Simple to make: Straightforward steps and basic pantry ingredients make it beginner-friendly. Great for meal prep: Tastes even better the next day as the flavors deepen. Budget-friendly: Uses affordable, everyday ingredients without sacrificing flavor. Customizable: Easy to add chicken, herbs, or extra veggies based on what you have.

CHICKEN BARLEY SOUP

Wholesome

Prep Time: 15 minutes

Cook Time: 25 minutes (includes pressure time)

Total Time: ~40 minutes

Ingredients:

  • 12 cups chicken broth

  • 2 cups cooked shredded chicken (rotisserie or homemade)

  • ¾ cup barley (rinsed)

  • 4 carrots, diced

  • 4 celery sticks, chopped

  • 1 onion, diced

  • 1 garlic clove, minced

  • 2 bay leaves

  • 1 teaspoon chicken bouillon

  • ½ teaspoon seasoning salt

  • ½ teaspoon black pepper

  • Salt to taste

  • Fresh cilantro, chopped (for garnish)

Instructions:

  • Add rinsed barley and 2 cups of the chicken broth to a pressure cooker. Cook on high pressure for 5 minutes, then quick-release and set aside.

  • In a large pot, sauté onion, garlic, carrots, and celery over medium heat for 5–7 minutes, until slightly softened.

  • Add the remaining chicken broth, bay leaves, chicken bouillon, seasoning salt, and pepper. Stir in the cooked barley.

  • Stir in the shredded chicken and bring the soup to a gentle boil.

  • Reduce heat and simmer uncovered for 20-25 minutes, allowing flavors to blend.

  • Remove bay leaves. Taste and adjust salt as needed. Garnish with fresh cilantro before serving.