🍲 Chicken Soup with Barley Recipe
Ingredients:
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 lb (450 g) boneless, skinless chicken breast or thighs
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8 cups chicken broth (low sodium preferred)
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¾ cup pearl barley (rinsed)
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1 bay leaf
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1 tsp dried thyme (or 2 tsp fresh)
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1 tsp dried parsley (or fresh at the end)
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Salt & black pepper to taste
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1 cup baby spinach or kale (optional, for extra greens)
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Fresh parsley for garnish
Instructions:
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Heat olive oil in a large soup pot over medium heat.
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Add onion, carrots, and celery. Sauté 5 minutes until softened.
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Stir in garlic and cook 1 more minute.
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Add chicken breasts/thighs, chicken broth, barley, bay leaf, thyme, parsley, salt, and pepper.
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Bring to a boil, then reduce heat and simmer for 40–50 minutes until barley is tender and chicken is cooked through.
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Remove chicken, shred with two forks, and return it to the soup.
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Stir in spinach/kale (if using) and simmer for another 3 minutes.
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Adjust seasoning, remove bay leaf, garnish with fresh parsley, and serve warm.
❓ Q&A
Q1: Can I use cooked chicken instead of raw?
👉 Yes! Add shredded rotisserie chicken during the last 10 minutes of cooking instead of simmering raw chicken.
Q2: What kind of barley is best?
👉 Pearl barley is most common (cooks in 40–50 minutes). Hulled barley is more nutritious but takes longer (60–70 minutes).
Q3: Can I make it in a slow cooker?
👉 Yes! Add everything except greens to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in spinach/kale at the end.
Q4: How do I store leftovers?
👉 Refrigerate up to 4 days. Barley absorbs broth, so add extra stock when reheating. Freezes well for 2–3 months (without greens).
Q5: Can I make it vegetarian?
👉 Absolutely—skip the chicken, use vegetable broth, and add more beans/lentils for protein.
