Chicken Barley Soup

This Chicken Barley Soup Recipe is cozy and delicious. Filled with chicken and vegetables, this hearty soup is a must try!

Prep Time20

Cook Time35

Total Time55

Servings: 2 cup servings

Calories: 375kcal

Ingredients

1 tablespoon extra virgin olive oil
2 cups diced carrots
1 cup chopped celery
1 cup diced onion
1 tablespoon minced garlic
1½ pounds boneless skinless chicken thighs
2 quarts low sodium chicken broth
¾ cup dry pearl barley
¼ cup tomato paste
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried parsley
½ teaspoon dried rosemary
¼ teaspoon salt
2 bay leaves
1 Parmesan rind
1 cup corn
1 cup peas

Instructions

In a large pot, heat the olive oil over medium-high heat.
Add the carrots, celery, onion, and garlic to the pot. Sauté for 5 minutes, stirring occasionally.
Add the chicken thighs, chicken broth, barley, tomato paste, garlic powder, black pepper, parsley rosemary, salt, bay leaves and parmesan to the pot. Stir to combine.
Cover the pot and turn the heat to high. Bring the soup to a boil. It should take about 10 minutes to come to a boil. Once the soup is boiling, reduce the heat to medium-low and cook covered for 20 minutes, stirring occasionally.
Once the soup has cooked for 20 minutes, remove the chicken from the pot. Shred the chicken with two forks. Add the shredded chicken back to the pot.
Stir in the corn and peas.
Remove the bay leaves and cheese rind before serving.

Video

Notes

We used chicken thighs in this recipe but chicken breast can be substituted with ease and will be a have a little less fat as well. Cubed chicken or shredded chicken will work great for this recipe.

Nutrition