Chicken Barley Soup: Hearty, Nourishing & Easy to Make
Chicken barley soup is one of those dishes that feels like it has been around forever because it genuinely has. The combination of tender chicken, chewy pearl barley, and a deeply flavored broth satisfies in a way that is hard to replicate with lighter soups. Chicken and barley soup offers a meal in itself. Barley chicken soup has the advantage of staying thick and filling even as a leftover the next day. Chicken soup with barley differs from noodle soups in one important way: barley absorbs broth over time and the soup actually improves with a day or two of rest. Even ham and barley soup follows similar techniques, with the ham adding a smoky dimension that works beautifully in the same preparation.
Why Barley Works in Chicken Soup
Pearl barley is the most common variety used in soup. It has been processed to remove the outer hull, which shortens cooking time and gives it a slightly softer texture than hulled barley. In a long-simmered chicken barley soup, it swells and thickens the broth naturally, adding body without any added starch. Barley also carries flavor differently than noodles or rice. It has a slightly nutty, earthy taste that complements chicken stock in a way that neutral starches do not.
Use about half a cup of uncooked pearl barley per six cups of broth. It will approximately double in volume during cooking, so resist the urge to add more. Too much barley turns chicken soup with barley into something closer to porridge.
Building the Broth for Chicken and Barley Soup
Start with a whole chicken or bone-in pieces for the most flavorful result. Cover with cold water, bring to a boil, and simmer for 45 minutes to one hour. Remove the chicken and let it cool before shredding the meat. Strain the broth and return it to the pot. This stock forms the base of every chicken and barley soup worth making. If you use commercial broth instead, add a bay leaf, whole peppercorns, and a halved onion during the simmer to give it more depth before adding the vegetables.
For barley chicken soup with a ham component, substitute the water with ham hock simmering liquid or add a small smoked ham hock to the chicken broth from the start. Remove the hock before adding the barley, pull any meat from the bone, and stir it back in. The smoky, salty quality of ham and barley soup works especially well in winter.
Adding Vegetables and Barley
Return the shredded chicken to the strained broth. Add diced onion, sliced carrots, and chopped celery. Bring to a simmer. Add the pearl barley along with minced garlic, dried thyme, and a bay leaf. Simmer uncovered for 30 to 40 minutes, stirring occasionally. The barley absorbs liquid steadily during this time. Taste and season with salt and pepper in the final ten minutes, after the barley has had time to swell. Early salting can make the barley cook unevenly.
Serving and Storage
Ladle chicken soup with barley into deep bowls and garnish with fresh parsley. The soup thickens considerably as it cools and more so after refrigeration. Add a splash of warm broth when reheating if it has thickened beyond what you prefer. Refrigerate for up to four days or freeze in portions for up to three months. Freeze before the barley absorbs all the remaining liquid for the best texture on reheating. A reliable barley chicken soup improves overnight, making it one of the most efficient dishes for weekly cooking.
