On a chilly evening, nothing beats the warmth of a homemade chicken barley soup. This recipe is your ticket to a comforting, nutritious meal that’s as easy to make as it is delicious. Let’s dive into the magic of this hearty soup.
Why This Recipe Works
- Nutritious and Filling: Barley is a whole grain that adds fiber and texture, making this soup a satisfying meal.
- Flavorful Broth: Simmering chicken with vegetables and herbs creates a rich, savory base that’s irresistible.
- Easy to Make: With simple ingredients and steps, this soup is perfect for both beginners and seasoned cooks.
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast, cubed
- 1 cup barley, rinsed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 4 cups chicken broth
- 2 cups water
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing until the onions are translucent and the vegetables start to soften, about 5 minutes. This builds a flavor foundation for your soup.
Step 2: Brown the Chicken
Add the cubed chicken to the pot, seasoning with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes. Browning the chicken adds depth to the soup’s flavor.
Step 3: Add Barley and Liquids
Stir in the rinsed barley, followed by the chicken broth and water. Bring the mixture to a boil, then reduce the heat to a simmer. This ensures the barley cooks evenly and absorbs the flavors.
Step 4: Simmer to Perfection
Cover the pot and let the soup simmer for about 45 minutes, or until the barley is tender. Stir occasionally to prevent sticking. The slow simmer melds the flavors together beautifully.
Step 5: Season and Serve
Once the barley is cooked, stir in the thyme and adjust the seasoning with salt and pepper. Serve hot for a comforting meal that’s sure to please.
Tips and Tricks
For an even richer flavor, consider browning the chicken in batches to avoid overcrowding the pot. If you’re short on time, quick-cooking barley can reduce the cooking time significantly. Lastly, adding a splash of lemon juice before serving can brighten the flavors of the soup.
Recipe Variations
- Vegetarian Version: Omit the chicken and use vegetable broth for a hearty vegetarian soup.
- Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes for some heat.
- Creamy Texture: Stir in a half cup of cream or coconut milk for a richer, creamier soup.
Frequently Asked Questions
Can I use pearl barley instead of hulled barley?
Yes, pearl barley can be used, but it cooks faster and has a slightly different texture. Adjust the cooking time accordingly to avoid overcooking.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. The barley will absorb more liquid over time, so you may need to add a little broth when reheating.
Can I freeze this soup?
Absolutely! This soup freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating on the stove.
Summary
This chicken barley soup is a comforting, nutritious meal that’s perfect for any day of the week. With simple ingredients and easy steps, it’s a recipe you’ll come back to again and again.
