Description

Warm up your evenings with a bowl of Chicken Soup with Barley, a nourishing dish that combines tender chicken, earthy barley, and vibrant vegetables in a savory broth. This easy-to-make soup is perfect for chilly nights and brings comfort with every spoonful. Enjoy it as a hearty dinner or at gatherings with friends and family.

Ingredients

Scale

1 lb boneless, skinless chicken thighs
1 cup pearl barley, rinsed
2 medium carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
2 bay leaves

Instructions

Prepare your ingredients by chopping the vegetables and rinsing the barley.
In a large pot over medium heat, add a splash of olive oil. Sauté the onions until translucent (about 5 minutes).
Add the chicken thighs and cook until no longer pink (approximately 5 minutes).
Pour in the chicken broth and add two cups of water. Stir in carrots, celery, garlic, thyme, bay leaves, and rinsed barley.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 30 minutes or until barley is tender.
Remove bay leaves. Shred or chop the chicken into bite-sized pieces and return to the pot. Serve hot.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 680mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 28g
Cholesterol: 90mg

Keywords: For richer flavor, use bone-in chicken thighs. Feel free to customize by adding your favorite vegetables or herbs like spinach or dill. Leftovers can be stored in an airtight container for up to three days.