This hearty, lemon Chicken Barley Soup recipe is a healthy one-pot soup made with a medley of fresh ingredients and vegetables such as barley, garlic, leeks, carrots, celery, and more. Leek and pearl barley soup is comforting for the best warm dinner!
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Why You Will Love This Chicken And Barley Soup?
Healthy, hearty, filling, this chicken barley soup is perfect for whenever you are craving a delicious lunch or dinner at home with minimal steps. Tender carrots and juicy shredded pieces of chicken pair perfectly with the fresh lemon zest, leafy parsley, and green dill: such a wonderful combination.
This leek, chicken and pearl barley soup is perfect for meal prep. You can make a big batch of this soup one day to keep on hand for a quick and easy lunch or dinner throughout the week.
You can freeze any leftovers of this recipe to keep in the freezer to thaw for the next time you crave something hearty and fresh!
Cooked chicken provides protein that allows this hearty soup to be filling and nourishing enough for whenever you need a meal to keep you full of warmth throughout the night, especially during cooler temperatures!
Ingredients
- Butter: Unsalted butter is a creamy rich base that allows this soup to taste extra delicious!
- Garlic: Freshly minced garlic is cooked in the base of the soup to provide an aromatic robust element that is definitely worth it.
- Leeks: Fresh leeks provide an oniony flavors that provide extra depth to this soup!
- Carrots: Crunchy carrots mixed with the chicken and barley create extra texture for this warm and easy soup.
- Celery: Chopped celery provides an additional layer of this texture is a staple for most homemade soups!
- Pearl Barley: Fluffy, soft pearl barley makes this soup recipe extra comforting and gives you extra carbs to keep you warm and full.
- Salt and Pepper: A simple blend of sea salt and pepper give this meal classic flavors that are easy and tasty!
- Chicken Stock: Homemade chicken and vegetable stock is a great option for this soup because it has extra rich hearty flavors and qualities. If you must, a low-sodium broth will work for this chicken and barley soup.
- Chicken: Boneless, skinless chicken breasts or thighs are used to provide a filling meat that is tender, juicy, and so flavorful. You can also use the leftovers from an oven-roasted whole chicken.
- Red Pepper Flakes: This ingredient is optional but highly recommended. Spicy red pepper flakes create a level of spice in this soup.
- Lemon: One whole lemon is used for its zest and juice. Fresh lemon is perfect for this soup because the citrus brings it to a whole new level.
- Herbs: Fresh herbs like parsley and dill provide aromatic qualities that make this soup the best. Fragrant herbs like thyme or rosemary would also be good for this leek soup!
Optional and Swaps
- Quinoa, rice, or egg noodles instead of barley
- You can add extra vegetables to this soup like green beans, peas, kale, corn, spinach, squash, and potatoes.
- Leave the chicken out and use a vegetable broth for a vegetarian version.
- Spritz fresh lemon juice atop the soup just before serving for extra bright flavors.
How To Make Chicken Barley Soup?
First, measure and prepare all of the ingredients for the soup such as vegetables, herbs, chicken, etc.
In a large heavy-bottomed pot or Dutch oven, heat the butter over medium heat with the garlic until fragrant. Be careful not to burn it!
Next, add the olive oil to the pot along with the leeks, carrots, and celery sticks. Cook for two or three minutes until the vegetables are soft. This step can take up to three minutes.
Add the dried barley pearls to the vegetables with salt and pepper. Stir until everything is well-combined.
Next, add the broth to the pot and increase the heat to high. Bring the soup to a boil, turn the heat down to low, cover the pot with a lid, and simmer it for at least 35 minutes until the barley is soft.
Be careful not to overcook the soup in this step or the barley will become too soft.
Next, stir in the cooked shredded chicken along with the red pepper flakes, lemon zest, and juice, and simmer for another eight minutes.
Stir in the freshly chopped parsley and dill. Season the soup with more flavors if you need it by using extra salt, pepper, or lemon juice.
Adjust the flavors as needed.
Finally, serve the soup into individual bowls with a ladle spoon and enjoy warm!
FAQs
Cooking the barley before adding it to the soup is a personal choice! You can rinse the dried barley pearls before directly adding to the soup if you want to use dried pears. You can cook the barley before adding to the soup if you do not want it to thicken the soup too much.
To freeze this soup, transfer the cooled leftovers to an airtight container or bag, and place it in the freezer for three to four months.
Variations
Make this soup with any type of rice, farro for a gluten-free version, lentils, or couscous. There are so many different ways to make this soup! You can also enjoy this soup with only the chicken, broth, and vegetables.
Add extra earthy and hearty fresh vegetables like kale, spinach, and mushrooms to this soup for an extra serving of fresh veggies.
For different protein options, you can use beef or smoked sausage in this soup. We have tried different proteins in this soup and all are delicious!
Storing and freezing
Store the leftover chicken barley soup in an airtight container in the refrigerator for four days.
Freeze the soup in the freezer for three months. When ready to eat the soup again, thaw it in the refrigerator overnight and warm on the stovetop or in the microwave.
Other Yummy Hearty Soup Recipes You Will Enjoy
- Easy Chicken Noodle Soup Recipe
- Healthy Homemade Vegetable Soup
- Instant Pot Cauliflower Soup
- Creamy Instant Pot Potato Soup
- Tomato Pasta Soup
If you made this Healthy Chicken Barley Soup Recipe, then please be sure to rate and review this soup below!
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📖 Recipe
Chicken Barley Soup Recipe
Ingredients
- 2 tablespoons Unsalted Butter
- 6 Garlic (finely chopped/minced)
- 1 tablespoon Olive Oil
- 2 medium Leeks (sliced)
- 3 Carrots (diced)
- 2 Celery Sticks (chopped)
- 1 cup Pearl Barley
- Salt n Pepper
- 8-9 cups Vegetable Stock or Low Sodium Chicken Broth (or Low Sodium Chicken Broth)
- 4 Boneless Chicken Breasts or Thighs (cooked and shredded)
- ¼ teaspoon Red Pepper Flakes (optional)
- 1 Lemon Zest
- 3-4 tablespoons Lemon Juice
- 2 tablespoons Parsley (chopped)
- 2 tablespoons Dill (chopped)
Instructions
- Heat butter in heavy bottom pot or dutch oven, add garlic and cook for 1 minute over medium heat.
- Add olive oil followed by sliced leeks, diced carrots and chopped celery sticks, stir and cook for 2-3 minutes.
- Add pearl barley, salt and pepper, and stir.
- Then, add vegetable stock (or chicken broth) and increase the heat to high. Bring to a boil, turn down the heat to low, cover and simmer the soup for 35 minutes, or until the barley is tender.
- Stir in the cooked and shredded chicken along with red pepper flakes (for a bit of spicy kick), lemon zest and fresh lemon juice, simmer for another 8 minutes.
- Finally, stir in the chopped parsley and dill. Do the taste test and season with more salt, pepper ot lemon juice only if needed.
- Pour the ladleful soup in serving bowls, garnish with some more fresh parsley and serve hot!
Notes
- Quinoa, rice, or egg noodles instead of barley
- You can add extra vegetables to this soup like green beans, peas, kale, corn, spinach, squash, and potatoes.
- Leave the chicken out and use a vegetable broth for a vegetarian version.
- Spritz fresh lemon juice atop the soup just before serving for extra bright flavors.
Century Foods
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