Chicken and Barley Soup is the kind of comforting, hearty meal that feels like it has been passed down through generations. It is simple, filling, budget-friendly, and packed with tender chicken, wholesome barley, vegetables, and a savory homemade broth. Unlike many modern soups that rely on complicated ingredients, this old-fashioned chicken barley soup gets its wonderful flavor from basic ingredients cooked slowly together.
The barley becomes pleasantly tender and slightly chewy as it simmers, while the chicken adds satisfying protein and rich flavor. Carrots, celery, and onion provide a classic vegetable base, and herbs such as thyme and parsley give the broth a warm, homemade character.
This recipe is perfect for cold evenings, family dinners, Sunday meal preparation, or whenever you want a bowl of soup that tastes comforting without requiring complicated cooking techniques.
Why You’ll Love This Chicken and Barley Soup
There are plenty of reasons to make this classic soup.
First, it is incredibly comforting. A hot bowl of chicken and barley soup is satisfying from the first spoonful to the last.
Second, the ingredients are simple. You do not need unusual spices or expensive ingredients. Most of what you need can be found at an ordinary grocery store.
Third, barley makes the soup especially hearty. Rice and noodles are common additions to chicken soup, but pearl barley gives the dish a wonderfully chewy texture and makes it feel more substantial.
The recipe is also flexible. You can use boneless chicken breasts, chicken thighs, or leftover cooked chicken. You can add additional vegetables, adjust the herbs, or make the soup thicker or brothier depending on your preference.
Most importantly, it is an excellent make-ahead meal. The flavors often become even better after the soup rests overnight.
Complete Recipe
Recipe Name
Chicken and Barley Soup (Old-Fashioned Goodness)
Preparation Time
20 minutes
Cooking Time
1 hour 10 minutes
Total Time
1 hour 30 minutes
Servings
6–8 servings
Cuisine
American / Homestyle
Category
Soup / Main Course
Difficulty
Easy
Ingredients
For the Chicken and Soup
- 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 cup pearl barley, rinsed
- 10 cups chicken broth or chicken stock
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice, optional
- 1 tablespoon butter, optional
Optional Ingredients
You can customize the soup with:
- 1 cup sliced mushrooms
- 1 cup frozen peas
- 1 cup diced potatoes
- ½ cup corn
- 1 small zucchini, diced
- ½ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- 1–2 tablespoons Worcestershire sauce
- Extra fresh parsley for serving
Ingredient Notes
Chicken
Chicken thighs are especially flavorful and remain tender during simmering. Chicken breasts work well too, especially if you prefer a leaner soup.
If you already have leftover roasted or rotisserie chicken, you can save time by using it. Simply shred or chop the cooked chicken and add it toward the end of cooking.
Pearl Barley
Pearl barley is the easiest type of barley to use for this recipe because it cooks relatively quickly and develops a pleasant chewy texture.
Always rinse the barley under cold running water before cooking. This removes excess surface starch and any dust from processing.
Chicken Broth
A good-quality chicken broth provides much of the soup’s flavor. Homemade stock is excellent, but store-bought broth works perfectly well.
If using regular salted broth, taste the soup before adding additional salt.
Onion, Carrots, and Celery
This combination forms the classic vegetable foundation known as a mirepoix. Cooking these vegetables gently in oil before adding the broth helps develop deeper flavor.
Garlic
Fresh garlic gives the soup a wonderful savory aroma. Three cloves provide a noticeable garlic flavor without overpowering the chicken and barley.
Herbs
Thyme, rosemary, oregano, and parsley create a classic homestyle flavor. You can use fresh herbs if available.
How to Cook Chicken and Barley Soup
Step 1: Prepare the Ingredients
Before beginning, wash and prepare all the vegetables.
Dice the onion into small pieces. Peel the carrots and slice them into rounds or half-moons. Slice the celery into pieces roughly the same size as the carrots.
Mince the garlic.
Rinse the barley thoroughly under cold water and drain.
If using chicken breasts or thighs, pat them dry with paper towels. This helps them brown slightly when they are added to the pot.
Having everything prepared before cooking makes the process much easier.
Step 2: Sauté the Vegetables
Place a large soup pot or Dutch oven over medium heat.
Add the olive oil.
Once the oil is warm, add the diced onion, carrots, and celery.
Cook for approximately 5–7 minutes, stirring occasionally.
The onion should become soft and translucent, while the carrots and celery should begin to soften.
Do not rush this step. Properly sautéing the vegetables creates a much more flavorful soup than simply placing raw vegetables directly into the broth.
Step 3: Add the Garlic and Seasonings
Add the minced garlic to the pot.
Stir in:
- Thyme
- Rosemary
- Oregano
- Paprika
- Black pepper
Cook for approximately 30–60 seconds.
Be careful not to burn the garlic. Garlic can become bitter if cooked too aggressively.
The moment you smell the garlic and herbs, move to the next step.
Step 4: Add the Chicken
Place the chicken into the pot with the vegetables.
Pour in the chicken broth.
Add the bay leaves.
Bring the mixture to a gentle boil over medium-high heat.
Once the broth begins boiling, reduce the heat to low or medium-low.
The soup should gently simmer rather than boil aggressively.
Step 5: Add the Barley
Add the rinsed pearl barley.
Stir everything together.
Bring the soup back to a gentle simmer.
Cover the pot partially with a lid and cook for approximately 45–55 minutes.
Stir occasionally to prevent barley from settling on the bottom.
As the barley cooks, it will absorb some of the broth and become tender.
Step 6: Check the Chicken
After approximately 30–40 minutes, check the chicken.
Chicken should be completely cooked through.
If using a food thermometer, chicken should reach an internal temperature of 165°F (74°C).
Remove the cooked chicken from the pot and place it on a clean plate or cutting board.
Allow it to rest for a few minutes.
Step 7: Shred the Chicken
Once the chicken is cool enough to handle, shred it using two forks.
You can also chop it into bite-sized pieces.
For a rustic soup, keep some pieces slightly larger.
Return the shredded chicken to the soup.
Stir everything together.
Step 8: Continue Simmering
Continue cooking until the barley is completely tender.
Pearl barley should be pleasantly chewy but not hard.
If the soup becomes too thick, add another cup of chicken broth or water.
Remember that barley continues absorbing liquid as it sits, so you may want the soup slightly brothier than your desired final consistency.
Step 9: Adjust the Seasoning
Remove the bay leaves.
Taste the soup.
Add additional salt and black pepper as needed.
If the flavor seems flat, a small amount of lemon juice can brighten the entire pot.
Start with 1 tablespoon of lemon juice and stir well.
You can also add a small amount of butter for a richer, smoother finish.
Step 10: Add Fresh Parsley
Turn off the heat.
Stir in the chopped fresh parsley.
Allow the soup to rest for approximately 5 minutes before serving.
This short resting period allows the flavors to come together.
What Makes This Soup Old-Fashioned?
Traditional chicken barley soup is based on a simple cooking philosophy: use inexpensive ingredients and allow them enough time to develop flavor.
There is no need for complicated sauces or specialty ingredients.
Chicken provides the protein and savory foundation.
Barley makes the soup filling.
Onion, carrot, and celery provide sweetness and aroma.
Herbs add warmth.
Chicken broth brings everything together.
The result is a humble but satisfying meal that is perfect for the entire family.
Tips for Making the Best Chicken and Barley Soup
1. Don’t Skip SautĂ©ing the Vegetables
Adding raw vegetables directly to broth is possible, but sautéing them first gives the soup much more flavor.
Allow the onion, carrot, and celery to soften before adding the liquid.
2. Use Chicken Thighs for Extra Flavor
Chicken thighs contain more fat than chicken breasts and tend to remain juicy during simmering.
They are particularly good for soups because they are forgiving if cooked a little longer.
3. Don’t Overcook the Barley
Barley should become tender but still have a pleasant bite.
If it cooks too long, it can become overly soft and cause the soup to become extremely thick.
4. Watch the Liquid
Barley absorbs a significant amount of liquid.
Keep extra chicken broth nearby in case the soup becomes thicker than you want.
5. Taste Before Adding Salt
Chicken broth can vary significantly in salt content.
Always taste the soup before adding additional salt.
6. Use Fresh Parsley
Fresh parsley added near the end gives the soup a fresh flavor that balances the rich broth.
How to Make the Soup Thicker
If you prefer a thicker chicken and barley soup, simply allow it to simmer uncovered for an additional 10–15 minutes.
The barley will continue absorbing liquid.
You can also mash a small portion of the cooked vegetables against the side of the pot to naturally thicken the broth.
Avoid adding large amounts of flour unless you specifically want a creamy-style soup.
How to Make It More Brothy
If you prefer a lighter, brothier soup, add additional chicken stock.
Start with ½ cup and adjust from there.
Because barley continues absorbing liquid during storage, leftovers may need additional broth when reheated.
Vegetable Variations
This recipe is extremely flexible.
Mushrooms
Add sliced mushrooms with the carrots and celery. They provide an earthy flavor that works beautifully with barley.
Potatoes
Diced potatoes can make the soup even more filling.
Add them with the barley.
Peas
Frozen peas are best added during the final 5–10 minutes of cooking.
Corn
Corn adds natural sweetness and color.
Spinach
Stir fresh spinach into the finished soup. It will wilt quickly in the hot broth.
Zucchini
Diced zucchini can be added during the last 15 minutes so it does not become mushy.
Can You Use Rotisserie Chicken?
Absolutely.
Rotisserie chicken is an excellent shortcut.
Instead of cooking raw chicken in the soup, remove the skin and bones and shred approximately 3–4 cups of cooked chicken.
Prepare the soup as directed, but cook the barley and vegetables first.
Add the shredded chicken during the final 10 minutes.
This prevents the already-cooked chicken from becoming dry.
Can You Use Chicken Breast?
Yes.
Chicken breast produces a lighter-tasting soup.
The key is to avoid aggressively boiling the chicken.
Keep the soup at a gentle simmer and remove the chicken once it is cooked.
Shred it and return it to the pot near the end.
Can You Use Bone-In Chicken?
Yes.
Bone-in chicken thighs or breasts can provide additional flavor.
Simply simmer the chicken in the broth until cooked.
Remove the bones before shredding the meat and returning it to the soup.
If using bone-in chicken, be especially careful to check the soup for small bones before serving.
Slow Cooker Method
This recipe can also be prepared in a slow cooker.
Add the following to the slow cooker:
- Chicken
- Barley
- Onion
- Carrots
- Celery
- Garlic
- Chicken broth
- Thyme
- Rosemary
- Oregano
- Paprika
- Black pepper
- Bay leaves
Cook on LOW for approximately 6–7 hours or HIGH for approximately 3–4 hours, depending on your slow cooker.
Check the chicken for doneness.
Remove it, shred it, and return it to the soup.
Taste and adjust the seasoning before serving.
For the best texture, avoid cooking the barley far longer than necessary because it can become very soft.
Instant Pot Method
For an electric pressure cooker, sauté the onion, carrots, and celery using the sauté function.
Add the garlic and herbs.
Add the chicken, barley, and broth.
Seal the pressure cooker.
Cook under high pressure according to your appliance’s recommended settings for chicken and barley soup, then allow an appropriate natural or controlled pressure release according to the appliance instructions.
Remove the chicken, shred it, and return it to the pot.
Always follow your pressure cooker’s safety instructions and maximum-fill guidelines.
What to Serve With Chicken and Barley Soup
This soup is satisfying on its own, but several side dishes pair beautifully with it.
Crusty Bread
A warm loaf of crusty bread is one of the best choices.
Use the bread to soak up the flavorful broth.
Garlic Bread
Garlic bread adds extra savory flavor and makes the meal feel more substantial.
Dinner Rolls
Soft homemade dinner rolls are perfect for family dinners.
Green Salad
A simple green salad provides a fresh contrast to the warm soup.
Roasted Vegetables
Roasted broccoli, Brussels sprouts, or green beans can turn the soup into a complete dinner.
Storage Instructions
Allow the soup to cool slightly before transferring it to airtight containers.
Store it in the refrigerator for approximately 3–4 days.
When reheating, add a little chicken broth or water because the barley will continue absorbing liquid.
Reheat gently on the stovetop or in the microwave until steaming hot throughout.
Can You Freeze Chicken and Barley Soup?
Yes, but there is one important consideration.
Barley can become softer after freezing and thawing.
If you do not mind a softer texture, freeze the finished soup in airtight freezer-safe containers.
For best quality, allow the soup to cool completely before freezing.
Leave some space at the top of the container because liquids expand when frozen.
Thaw overnight in the refrigerator when possible.
Reheat gently and add additional broth if necessary.
For the best texture when planning to freeze the soup, you can also cook the barley separately and add it after reheating.
Meal Prep Instructions
Chicken and barley soup is excellent for meal preparation.
Prepare a large pot on the weekend and divide it into individual portions.
Place the portions into airtight containers.
Refrigerate the servings you plan to eat within several days and freeze the rest.
When you need a quick lunch or dinner, simply reheat one portion.
This makes the recipe especially useful during busy weeks.
Common Mistakes to Avoid
Adding Too Much Salt
Because chicken broth may already contain salt, adding too much at the beginning can result in an overly salty soup.
Season gradually.
Boiling Too Aggressively
A hard boil can make chicken tougher and cause vegetables to become mushy.
A gentle simmer is better.
Not Rinsing Barley
Rinsing barley removes excess surface starch and helps produce a cleaner soup.
Adding Too Little Liquid
Barley absorbs liquid as it cooks.
Keep extra broth available.
Cooking Already-Cooked Chicken Too Long
If using rotisserie chicken, add it near the end rather than simmering it for an hour.
How to Make This Recipe More Flavorful
If you want deeper flavor, consider browning the raw chicken before adding the broth.
Heat the olive oil in the soup pot.
Add the chicken and cook for several minutes on each side until lightly browned.
Remove the chicken and set it aside.
Sauté the vegetables in the same pot.
The browned bits left on the bottom of the pot will add tremendous flavor to the soup.
Return the chicken to the pot and continue with the recipe.
This extra step takes only a few minutes but can make the finished soup taste much richer.
A Simple Homemade Chicken Broth Upgrade
If you have homemade chicken stock, use it.
Homemade stock made from chicken bones, vegetables, herbs, and water can provide a deeper flavor than many packaged broths.
However, there is absolutely nothing wrong with using store-bought chicken broth when convenience matters.
The most important thing is choosing a broth you enjoy the flavor of because it forms a large part of the finished soup.
Frequently Asked Questions
Can I use quick-cooking barley?
Yes, but cooking times can vary by product.
Check the package instructions and adjust when you add the barley.
Can I use hulled barley?
You can, but hulled barley generally requires a longer cooking time than pearl barley.
The texture will also be more chewy.
For this recipe, pearl barley is the easiest option.
Can I make this soup creamy?
Yes.
For a creamy version, stir in approximately ½–1 cup of heavy cream near the end.
Do not boil aggressively after adding cream.
You can also add a little cream cheese for a richer variation.
Can I make this gluten-free?
Traditional barley contains gluten, so regular barley is not suitable for a gluten-free diet.
If gluten-free is required, replace the barley with an appropriate gluten-free grain such as rice or certified gluten-free alternatives.
Can I add noodles?
Yes, although that changes the character of the soup.
Egg noodles can be added during the final cooking stage.
Why did my soup become very thick?
The barley absorbed a large amount of broth.
Simply add additional chicken broth or water until the desired consistency is reached.
Can I make this soup ahead of time?
Yes.
In fact, the flavor often improves after sitting overnight.
Just remember that the barley will continue absorbing liquid, so you may need to add more broth when reheating.
Nutrition Notes
This soup can be part of a balanced meal because it combines protein from chicken with carbohydrates from barley and vegetables such as carrots, celery, and onion.
For a lighter version:
- Use skinless chicken breast.
- Reduce the amount of oil.
- Choose low-sodium chicken broth.
- Add extra vegetables.
- Avoid adding cream or large amounts of butter.
For a heartier version:
- Use chicken thighs.
- Add mushrooms and potatoes.
- Increase the amount of barley.
- Serve with crusty bread.
Actual nutritional values will vary depending on the specific ingredients and quantities used.
Serving Suggestions
Ladle the hot soup into bowls.
Top each serving with freshly chopped parsley.
Add a little freshly ground black pepper.
For extra brightness, add a tiny squeeze of lemon juice.
Serve immediately with warm bread or dinner rolls.
The combination of tender chicken, chewy barley, soft vegetables, and savory broth makes every spoonful satisfying.
Why Barley Works So Well in Chicken Soup
Barley is one of the ingredients that makes this soup different from traditional chicken noodle soup.
It has a naturally chewy texture and a mild nutty flavor.
As it cooks, it releases some starch into the broth, giving the soup a slightly thicker and more substantial consistency.
Unlike delicate noodles, barley holds up well in a hearty soup.
That makes it particularly suitable for leftovers and meal preparation.
The Best Way to Reheat Leftovers
Place the desired amount of soup in a saucepan.
Add approximately ¼–½ cup of chicken broth or water.
Heat over medium-low heat, stirring occasionally.
Continue heating until the soup is thoroughly hot.
Avoid boiling it aggressively.
If reheating in a microwave, use a microwave-safe bowl and cover it loosely to reduce splattering. Stir halfway through heating.
Final Recipe Summary
Chicken and Barley Soup is a classic, comforting meal built around simple ingredients and old-fashioned cooking techniques.
The combination of tender chicken, pearl barley, carrots, celery, onion, garlic, herbs, and rich chicken broth creates a soup that is both nourishing and satisfying.
It is easy enough for a weeknight dinner but comforting enough for a slow Sunday meal.
The recipe can be customized with mushrooms, potatoes, peas, corn, spinach, or other vegetables. You can use chicken thighs, chicken breasts, or leftover rotisserie chicken. It can also be adapted for a slow cooker.
The secret is simple: build flavor with sautéed vegetables, simmer gently, cook the barley until tender, and season gradually.
Once finished, serve it piping hot with fresh parsley and warm crusty bread.
Quick Recipe Card
Chicken and Barley Soup
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 1 ½ pounds chicken
- 1 cup pearl barley
- 10 cups chicken broth
- 1 onion
- 3 carrots
- 3 celery stalks
- 3 garlic cloves
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice, optional
Directions
- Rinse the barley and prepare all vegetables.
- Heat olive oil in a large soup pot.
- Sauté onion, carrots, and celery for 5–7 minutes.
- Add garlic and herbs and cook for about 1 minute.
- Add chicken and chicken broth.
- Add bay leaves and barley.
- Bring to a gentle boil.
- Reduce heat and simmer for 45–55 minutes.
- Remove cooked chicken and shred it.
- Return chicken to the pot.
- Continue cooking until barley is tender.
- Remove bay leaves.
- Adjust salt and pepper.
- Stir in fresh parsley.
- Add lemon juice if desired.
- Rest for 5 minutes and serve hot.
The result: a warm, hearty, old-fashioned chicken and barley soup with tender chicken, wholesome vegetables, chewy barley, and rich homemade-style flavor.