Description
Chicken Barley Soup with Carrots and Celery is a hearty, comforting bowl filled with tender chicken, wholesome barley, and classic vegetables simmered in a savory broth. It’s perfect for cold days or nourishing weeknight meals.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup pearl barley
- 8 cups chicken broth
- 2 cups cooked, shredded chicken breast
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Add garlic, carrots, and celery. Sauté for another 5 minutes.
- Stir in thyme, oregano, barley, and chicken broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 40–45 minutes or until barley is tender.
- Add cooked chicken and simmer for another 5 minutes to heat through.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken or leftover chicken for convenience.
- Swap pearl barley with quick barley for a shorter cook time.
- Soup thickens as it sits; add more broth or water when reheating if needed.
- Freezes well for up to 3 months—store in individual portions for easy meals.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 45mg