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Chicken Barley Soup Recipe: Comforting & Healthy Dinner Idea

  • Author: Chef Mia

Description

This recipe forChicken Barley Soupis a heartwarming dish that combines homemade chicken stock, aromatic vegetables, and tender barley. With its rich flavor and satisfying texture, this soup is perfect for chilly days or when you crave a comforting bowl of goodness. Follow along for a detailed, step-by-step guide to make this classic soup at home.

Ingredients

Scale
  • 3-pound whole chicken(giblets removed and discarded)
  • 2chicken leg quarters(optional, for a richer stock)
  • 5ribs celery(with leaves, roughly chopped)
  • 3carrots(scrubbed and cut into thirds)
  • 1onion(with paper, quartered)
  • 3fresh bay leaves(or2dry bay leaves)
  • 1bunch parsley(torn or cut in half)
  • Salt and pepper(to taste)
  • Water(enough to cover the ingredients)
  • 1 tablespoonoil(for sautéing)
  • 7 ouncesmushrooms(e.g., beech, cremini, or shiitake, sliced or torn depending on variety)
  • 1yellow onion(peeled and diced)
  • 4ribs celery(with leaves, trimmed and diced)
  • 5carrots(trimmed, peeled, and diced)
  • 1 teaspoondry thyme
  • 1 teaspooncrushed red pepper
  • 1 teaspoongarlic powder
  • 1 cuppearl barley
  • Salt and pepper(to taste)
  • Fresh minced parsley(optional, for serving)

Instructions

  1. Place the whole chicken in a large stockpot with celery, carrots, onion, bay leaves, and parsley.
  2. Cover the ingredients with water and season generously with salt and pepper.
  3. Bring the pot to a boil, then reduce heat and simmer for 3–4 hours.
  4. Skim off any scum or foam that rises to the top during cooking.
  5. Let the pot cool and transfer to the refrigerator overnight.
  6. Remove the chicken from the broth and transfer it to a bowl.
  7. Strain the stock through a fine sieve into a large bowl and discard the solids.
  8. Pick the chicken from the bones, discard the skin and carcass, and set the meat aside.
  9. Wipe out the stockpot and return it to the stovetop.
  10. Heat the oil in the stockpot over medium-high heat.
  11. Add the mushrooms and sauté for 8–10 minutes until they are lightly browned.
  12. Add the onions, carrots, and celery, and cook, stirring often, for another 8–10 minutes until the vegetables are soft.
  13. Stir in the dry thyme, garlic powder, and crushed red pepper; cook for 1 minute to release their flavors.
  14. Pour in the reserved chicken stock and add the shredded chicken meat.
  15. Add the pearl barley, bring to a boil, then reduce heat to medium-low and simmer for 30–45 minutes.
  16. If the soup becomes too thick, add a bit of water or store-bought stock as needed.
  17. Once the barley is tender, turn off the heat.
  18. Taste the soup and season with salt and pepper as needed.
  19. Serve the soup hot, garnished with fresh minced parsley if desired.

Notes

Use fresh vegetablesfor the best flavor.
If you’re short on time, you can use store-bought chicken stock.
For a gluten-free option, substitute barley with quinoa or rice.

Find it online: https://exorecipes.com/cozy-chicken-barley-soup-your-next-favorite-comfor/