Ingredients for Chicken Barley Soup
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How to Make Chicken Barley Soup
- Place 1 whole (about 3-4 pound) chicken in a large stockpot. Cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until chicken is cooked through.
- Remove chicken from pot and let cool slightly. Once cool enough to handle, shred the chicken, discarding skin and bones. Set aside.
- While chicken cools, strain the broth through a fine-mesh sieve, discarding solids. Skim off excess fat from the surface of the broth.
- In the same stockpot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion, chopped; 2 carrots, chopped; and 2 celery stalks, chopped. Cook until softened, about 5-7 minutes.
- Stir in 1 cup pearl barley, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute, stirring constantly.
- Add the reserved chicken broth (about 6 cups), 1 bay leaf, and the shredded chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30-45 minutes, or until barley is tender.
- Remove bay leaf before serving. Taste and adjust seasoning as needed. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
54g
Fat
62g
Carbs
31g
