bowl of chicken barley soup
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5 from 1 vote

Chicken and Barley Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: dinner, Main Course, Soup
Cuisine: American
Keyword: soup
Servings: 6 people
Calories: 366kcal


  • Large soup pot


  • 1 1/2 pounds boneless, skinnless chicken thighs
  • 2 carrots
  • 2 stalks celery
  • 2 medium carrots
  • 1 med onion
  • 1 cup pearl barley
  • 1/4 cup fresh parsley chopped
  • 2 med parsnips
  • 2 liters low-sodium chicken broth
  • 2 tablespoons olive oil
  • salt and pepper to taste


  • Heat olive oil in a large soup pot over medium to high heat
  • Add chicken thighs and lightly brown on both sides. Remove before fully cooked through and set aside.
  • Add onion, celery, carrots, and parsnips. Cook for 2-3 minutes until onions and celery start to soften.
  • Add barley and stir to combine.
  • Add chicken broth, parsley, and chicken thighs. Increase heat to bring to a light boil then reduce heat simmer until barley, carrots, and parsnips are soft, about 20-30 minutes.
  • Remove chicken thighs and shred meat into bite-size peices then return to the pot.
  • Remove from heat and season with ground pepper and salt to taste.


Serving: 6g | Calories: 366kcal | Carbohydrates: 34g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 231mg | Potassium: 798mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3695IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 3mg
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