Chicken and barley soup is a nourishing, comforting dish that’s perfect for cooler weather or whenever you need a hearty meal that warms you from the inside out. It’s a wholesome combination of tender chicken, fiber-rich barley, and a medley of vegetables, all simmered together in a flavorful broth. Whether you’re looking for a comforting lunch or a make-ahead dinner, this soup is a satisfying choice that’s both delicious and good for you.
This soup begins with cooking diced onion, carrots, and celery in a large pot until they’re soft and aromatic. These classic soup vegetables build a flavorful base. Chunks of chicken, either breast or thigh, are added next and cooked until lightly browned. For added depth, garlic, thyme, bay leaves, and a touch of black pepper are stirred in, giving the broth a savory aroma.
Pearl barley is the heart of this soup. Its nutty flavor and slightly chewy texture make it more substantial than many other grains, turning the soup into a complete and filling meal. As the barley cooks in the broth, it soaks up all the delicious flavors while releasing some starch to thicken the soup naturally.
Low-sodium chicken broth or homemade stock keeps the base light but full of flavor. As everything simmers, the barley becomes tender and the chicken stays juicy and soft. You can also shred the chicken after simmering for an even more rustic texture. A handful of chopped parsley or a splash of lemon juice added at the end brightens up the entire dish.
Chicken and barley soup is an excellent choice for meal prep as it stores and reheats well. It’s packed with protein, fiber, and essential nutrients, making it as nourishing as it is tasty. Serve it with a slice of crusty bread or enjoy it on its own, either way, this soup is comfort in a bowl, perfect for any time of the year.
Ingredients
- 1 lb chicken breasts boneless and skinless
- 1 cup barley
- 2 carrots diced
- 2 stalks celery diced
- 1 onion diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp thyme dried
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium heat.
- Add the onion, garlic, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
- Add the chicken breasts, barley, chicken broth, bay leaf, thyme, salt, and pepper to the pot.
- Bring the soup to a boil, then reduce the heat and simmer for 45-50 minutes, or until the chicken is cooked through and the barley is tender.
- Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and stir to combine.
- Taste and adjust the seasoning if needed.
- Serve the soup hot and enjoy!
Not gonna lie, 6 cups broth sounds like a lot for 1 cup barley. It came out more like stew-soup than soup-soup, but I guess that’s my fault for expecting it to be thicker right away.
Yeah, 6 cups broth + 1 cup barley can definitely turn into more of a thinner stew. Next time you can simmer a bit longer (or take the lid off toward the end) to reduce it, or use a little less broth if you want it thicker right away.
Delicious! I substituted chicken with turkey and it was still amazing!
Easy peasy, lemon squeezy! Thanks for sharing!
This looks super easy! Can’t wait to try it out myself!
Not bad! The chicken shred step is kinda satisfying. I did 1/2 tsp more salt though, because the broth I used wasn’t very flavorful.
Tasted good but my husband said it was missing somtin. I don’t think it needed anything tho.
I don’t know, my chicken came out kinda dry. Maybe I cooked it too long? Idk what I did wrong.
Dry chicken happens sometimes, just make sure to check the doneness with a thermometer! 165°F is your friend.
Mmm.. chicken soup is the best! Would love to see more recipes like this.
5 stars for the vibe, 2 stars for the measurements 😂 Like… “salt and pepper to taste” is fine but I went heavy and regretted it a bit. Flavor is good overall!
Haha totally get that—“to taste” is lethal when you’re feeling confident 😂 I’m glad the vibe + flavor still worked out!
Chicken breasts in soup always come out dry for me, but this time it worked. I kept it at a gentle simmer and shredding helped. Will make again.
I didn’t have barley, so I used rice instead. It turned out okay, but not the same I guess.
I did not like how it turned out. The barley was mushy and chicken was dry.
Yum! I added some spices and it turned out great. Thanks for sharing!
That sounds awesome! I wanna try adding some chili powder next time. 😋
I dunno, I followed the recipe exactly and mine didn’t taste that good. Maybe different broth?
Made this last night—so cozy! The barley texture is perfect, and shredding the chicken at the end keeps it juicy. I added a pinch of extra pepper and it tasted amazing.
Awful. This tasted like water! Way too bland; I won’t be making it again.
This soup is fantastic! So hearty and delicious. I added a pinch of cumin and it took it to the next level. Will make again!
This soup was okay, but a little too bland for my taste. Maybe a pinch of cayenne next time?
I totally agree! Cumin adds such a nice flavor. I used it too and it was amazing!
Not a fan of barley. Can I use rice instead?
I forgot to put garlic in but still came out yummy. Barley was a bit chewy, but I like that. Will make again!
Yum! I’m not a cook but this was simple enough. Will make it again!
Could be my pot, but it reduced too much and got thick. I’ll add extra broth next time so it stays more soup-y.
This soup is so good! I added some spinach for extra greens. Will definitely make again!
I can’t believe how delicious this soup turned out! Spinach is a great idea!
Was this a soup or porridge? I might’ve added too much barley, lol.
Five stars. My picky eaters went back for seconds—said it tasted “restaurant-y.” I used chicken thighs instead of breasts and it was even better.
Simple and tasty! Perfect for a cold evening. My whole family loved it. Thanks for sharing!
Pretty solid recipe, but I think 5 minutes for cooking the veggies is a little short. I simmered mine longer so the onion got sweeter. Otherwise tasty.
Barley always freaks me out, lol. But this recipe was straightforward and the timing worked out for me. Family said it tasted “like restaurant soup.”
Way too salty for my taste. I think I added too much broth. Next time I’ll try it without.
I’m skeptical about throwing in chicken breasts whole like that. Mine turned out a little dry even after shredding—next time I’ll simmer more gently.
Good flavor but I needed more salt. Also, my chicken got kinda dry—maybe because I let it simmer too long after shredding? Next time I’ll be more careful.
Glad it still tasted good! I agree—salt can be tricky with soups. I usually season in layers (a pinch after the veggies, then adjust after simmer).
Great flavor! I didn’t have thyme so used oregano, still turned out good! Thanks!
This soup was fantastic! The barley gave it such a nice texture. Will definitely make again!
I’m so glad you enjoyed it! Barley really does add a unique touch. Happy cooking! 🙂
Good flavor, but my barley took longer than 50 minutes to get tender. I had to keep it simmering and add a splash more broth. Still worth it.
The chicken turned out really dry. I think 50 minutes is too long. Maybe try for less time next time.
Pretty solid basic soup. I simmered a bit longer (closer to 60 min) because my barley was chewy at 45. Also, next time I’ll dice the carrots smaller so they melt into the broth.
I followed it exactly and the barley NEVER got tender 😩 Had to throw in more broth and keep simmering forever. Flavor was good though, just timing was off for my stove.
Why does it take so long to simmer? Can I cook it faster? 🤔
You can speed up the cooking by using a pressure cooker. But the simmering process helps develop the flavors! Patience is key! 😊
This recipe is a lifesaver! Perfect for cold winter days. My kids loved it.
Chicken and barley soup sounds fancy but I’m skeptical—barley can be kinda chewy. Also 6 cups broth feels like a lot? Mine was more like a stew.
Too salty for my taste. I used low-sodium broth, still too much. Be careful with salt, folks.
Very easy to make, but took forever to cook! Is that normal?
I followed it exactly and it was… okay. Kinda bland until I added extra pepper and salt. Might be my broth though.
I found it too bland. Maybe more spices next time?
Made this tonight—so cozy. I used leftover roast chicken once and it still tasted great. The barley texture is perfect after a good simmer.
Chicken soup is chicken soup, nothing fancy here. I’m not convinced this is worth the hype.
I disagree! This soup has such a hearty flavor and the barley adds a nice touch. Totally worth it in my opinion!
Yum! So hearty and warming! Perfect for a chilly day. I added some herbs de Provence too.
The chicken got too dry for me 😔 Maybe I overcooked it? I dunno.
Overcooking can definitely do that! Next time, try cooking it a bit less or check the internal temp. Hope it turns out better! 🍲
Made this last night and it turned out so comforting. The barley texture is perfect, and the thyme really makes it taste “real.” I used a little extra pepper and it was excellent. 👍
This was super easy, but I’m confused why it says “heat some oil” with no amount. I used like 2 tbsp and it was fine, just feel like that detail matters.
Yeah I agree—“heat some oil” is super vague. I usually do ~1–2 tbsp too and it works, but I wish they’d just put a number.
Soup is good but chicken should be cooked before adding! Just saying.
I think it’s fine the way it is! Cooking the chicken in the soup makes it more tasty! Just add more spices.
I love this recipe! Super easy and tasty. Perfect for winter nights. Thanks for sharing!
Barley?? Thought that was just for horses. Tasted fine though!
I followed it exactly, but it came out kind of bland for me. Next time I’ll add more thyme and maybe a little lemon at the end. Not bad though.
Totally get that—barley soups can taste a bit flat if the seasoning isn’t dialed in. Your plan (extra thyme + a squeeze of lemon) sounds spot on. Next time maybe also bump the salt early and add a bit more black pepper at the end.
Yummy!! 10/10 would recommend to friends!
Not sure about this one. The chicken took too long to cook for my taste.
I forgot the thyme. Didn’t taste right. Remember, spices matter!
Totally agree! Spices can make or break a dish. Next time, don’t forget the thyme! It’s so important!
Great recipe! This is just like my grandma used to make. Brings back memories. Such a comforting dish.
Really comforting—made this on a cold night and it tasted like it simmered for hours. The barley was perfect after the 50 minutes.
Sooo easy to make! I added some spices for extra flavor, and it was amazing! Thanks!
Too celery for my liking. I think I’ll just try with only 1 stalk next time.
ABSOULTY DELICIOUS! My fam loved it! Gonna make it again for sure!
So happy to hear you loved it! It’s a real family winner! 😋
Sounds great, but is barley good for you? I heard it has gluten or something.
This is all wrong. You need to use beef broth, not chicken!
This is just a chicken soup, right? Whats the deal with barley? Seems kinda strange to me.
I didn’t have barley so I used rice instead… still came out good! Maybe better? 😜
Pretty solid, but I think 45 minutes might be short depending on the barley. Mine was a bit chewy until I simmered closer to an hour.
Not gonna lie, I forgot to shred the chicken at first and just left it in. Still tasted fine, just chunkier. Next time I’ll do the steps right lol.
Is there a way to make this in a slow cooker? Seems like it would be easier than watching a pot.
You can definitely make this in a slow cooker! Just add all the ingredients in there and cook on low for about 6-8 hours. It’s super easy!
I dunno, I feel like it wouldn’t turn out the same? Slow cookers kinda take the flavor outta things sometimes.
kinda bland but maybe my seasoning was off. also i didnt have thyme so i used oregano. it was okay lol
OMG this sooup is the best. I put in more carrots, can’t get enough. Totally recommended!
This soup was so good! Perfect for a cold day. My whole family loved it!
I messed up and cooked the veg too long (oops). But honestly it still tasted great. Garlic really comes through. Will make again.
Honestly, that’s the best kind of mistake 😄 If it still tasted great, I’d totally try it again—garlic definitely carries this soup. Thanks for the tip!
Not bad, but I found it kinda bland until I added more salt. The instructions are straightforward, and shredding the chicken was easy.
Made this tonight—so cozy. The barley texture is perfect, and the thyme really rounds it out. I used rotisserie chicken instead to cut time and it still worked great.
Eh, barley soup is not my thing. I think I prefer rice—this felt a little bland even with seasoning to taste.
Totally get you—barley can be kind of “plain” if it’s not cooked/seasoned just right. Next time I’d try adding a splash of lemon at the end or a bit more thyme (or even a pinch of smoked paprika) to wake it up. Also, did you salt the broth while it simmered? That makes a big difference.
This soup is amazing! So hearty and delicious! Perfect for winter. 😊
Honestly, it was fine but kinda plain? Like it needed more acid or something. I squeezed in lemon at the end and added a pinch of chili flakes—then it popped.
I’m not sure about the texture. The barley soaked up so much that it turned almost stew-like. Still tasty, just not the brothier soup I wanted.
Hmm… I’m not convinced it’s “wrong,” though. If you wanted brothier, maybe you should rinse the barley first? Also I’ve done soups like this where it thickens because you forgot to take the lid off some. 45-50 min might be too long, depends on the type of barley too.
That sounds like your barley may have been on the absorbent side (or just kept simmering longer). Next time, you could add an extra cup of broth and keep an eye on it closer—like start checking around 35-40 minutes. Barley can go from “soup” to “stew” fast!
This is okay but why not use chicken thighs? Breasts are too lean. Also the oil step is vague—how much oil are we talking?
Idk, 1 cup barley for 6 cups broth seems like a lot—my pot turned thick. Maybe I’ll reduce barley next time. Still edible though.
I added some lemon juice and wow! Really brightened it up.
Barley + chicken broth is always a win. I used dried thyme too and it tasted like something from a deli. 10/10 comfort food.
Totally agree—barley makes it so cozy. I also love adding the thyme a little earlier so it blooms in the aromatics. Delish!
I followed it exactly, but my barley stayed a little chewy after 50 minutes. Next time I’ll pre-soak it or simmer longer. Flavor was good though.
SIMPLE AND YUM! Just the kind of comfort food I need. 😍
Love that it’s simple and uses pantry stuff. I’m not fancy in the kitchen, but this was easy. The steps are clear enough even for me 😅
Barley is underrated but here I think it’s doing the heavy lifting. The veggies were good, but the chicken breast can get a little dry if you overcook. I’d maybe poach or simmer chicken separately next time.
Totally agree—barley really does the heavy lifting. I also try not to cook the chicken too long; poaching it separately and then shredding makes a big difference.
1 lb chicken, 1 cup barley, 6 cups broth—math checks out, lol. I like that it’s straightforward. Definitely saving this recipe. Thanks!
Right?? The ratios totally do work—my kind of recipe. I’m definitely trying this week.
Soup for dinner = happiness. Made it and it’s like having a hug in a bowl!
This soup tastes homemade for real. I added a squeeze of lemon at the end and it made it pop. Will definitely make again.
Glad you liked it! Lemon at the end is such a good idea—really brightens the whole bowl. I’m adding that to my next batch.
This recipe is a game changer! My whole family loved it.
Simple ingredients but sooo hearty! Perfect for winter nights!
Not a fan. It was bland, and barley isn’t my thing. Probably won’t try again. Sorry!
I dunno, my barley was all mushy. Did I mess up? Followed the recipe but it wasn’t great.
Pretty good, but I think 45 minutes wasn’t quite enough for my barley. Next time I’ll simmer closer to 60. Still flavorful though.
I’m skeptical about barley taking only 45-50 minutes. Mine was still a bit chewy at that point, so I gave it another 10 and it came out right.
Not bad, but it needed more depth. I added a splash of lemon at the end and a pinch of smoked paprika—made a huge difference.
Doesn’t look like the pic but still good. Kinda bland.
I totally agree! I found it kinda bland too. Adding some spices or herbs might help!
Looks fine to me! You sure were following the recipe? Maybe try a bit more salt next time.
Pretty solid, but I think 5 minutes for veggies is too short. I simmered longer and the carrots got way sweeter. Also, mine needed more salt than “to taste” says.
Best soup ever! I’m making this again for sure!
The flavor is great! I used low-sodium broth and still didn’t need much extra salt. Would 100% make again.
That’s awesome—low-sodium broth can be tricky, so it’s great it still tasted right. I’ll try it like you did next time!
Barley cooks slower than I thought—mine was still slightly chewy at 50 minutes. Next time I’ll simmer closer to 60. Flavor is good regardless.
That makes sense—barley can be stubborn. I usually go closer to 55–60 too, especially if it’s not the quick-cooking kind. Glad the flavor still came out good!
This was AMAZING! 10/10 would eat again—so easy too. Yum!
I’m confused—does the barley cook the whole time in the broth? Mine stayed a bit chewy even after 50 min. Maybe my barley was old?