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Chicken Barley Soup

One-Pot Chicken Barley Soup Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs (about 3 to 4 thighs)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 cup pearl barley
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Chopped fresh parsley, for garnish

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large pot over medium-high. Brown thighs skin-side down about 5 minutes, then flip and cook 4 to 5 minutes more. Transfer to a plate.
  2. Reduce heat to medium, add onion, carrot, and celery with a pinch of salt. Cook 5 to 7 minutes until softened. Add garlic, cook 1 minute.
  3. Pour in broth, scrape up browned bits. Add barley, thyme, and bay leaf. Return chicken, bring to a boil, then cover and simmer 25 to 30 minutes until barley is tender and chicken reaches 165°F.
  4. Remove chicken, cool slightly, shred meat, and discard skin and bones. Return chicken to pot, stir, and season to taste with salt and pepper.
  5. Discard bay leaf. Ladle into bowls, garnish with parsley, and serve hot.

Notes

This soup thickens as it sits because the barley keeps absorbing liquid. Add a splash of broth when reheating. Leftovers stay fresh in the fridge up to 4 days.