Dinner

Chicken Barley Soup Recipe

ByMariam Harutyunyan March 9, 2026March 9, 2026

Introduction

This hearty Chicken Barley Soup is perfect for cozy evenings when you want something warm and nourishing. Combining tender shredded chicken with wholesome barley and fresh vegetables, it’s a comforting meal that’s easy to prepare and full of flavor.

The image shows a white bowl full of soup. The soup has many small white barley grains mixed evenly with chunks of orange carrots, light green celery, and shredded light beige chicken pieces. The broth is pale yellow and slightly clear, filling the bowl almost to the top. A silver spoon is partially dipped into the soup, resting on the right side of the bowl. The white bowl is placed on a white marbled surface, and some green leafy herbs are partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped

2 cloves garlic, finely chopped
2 medium carrots, chopped

3 ribs celery, chopped
2 cups rotisserie chicken, shredded

4 cups chicken stock
3/4 cup barley
Salt, to taste

Pepper, to taste
Onion powder, to taste
Garlic powder, to taste

Italian seasoning, to taste

Instructions

Step 1: Rinse the barley under cold water and set it aside to drain.
Step 2: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent and fragrant.

Step 3: Stir in salt, pepper, onion powder, garlic powder, and Italian seasoning to season the aromatics.
Step 4: Add the chopped carrots, celery, rinsed barley, and shredded chicken to the pot. Stir to combine everything evenly.
Step 5: Pour in the chicken stock and bring the soup to a boil over high heat.

Step 6: Once boiling, reduce the heat to low and let the soup simmer gently for about 30 minutes, or until the barley is tender.
Step 7: Taste the soup and adjust seasonings as needed before serving hot.

Tips & Variations

For extra flavor, sauté the vegetables in butter instead of olive oil.

Use vegetable broth instead of chicken stock for a lighter version.
Add fresh herbs like parsley or thyme just before serving to brighten the soup.
Swap the rotisserie chicken for cooked turkey or leftover roast chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until hot throughout. The barley may thicken the soup after storing; add a splash of water or broth if needed when reheating.

How to Serve

A large white bowl filled with soup showing visible layers of light brown broth mixed with small white barley grains, chunks of light orange carrot slices, green celery pieces, and shredded light beige chicken. A silver spoon is partly immersed in the soup on the right side, and the bowl is placed on a white marbled surface. Small bits of green herbs are sprinkled on top, adding a fresh touch to the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pearl barley instead of hulled barley?

Yes, pearl barley cooks faster and will work well in this soup, resulting in a tender texture sooner. Adjust the simmering time accordingly, usually about 20 minutes.

Is this soup suitable for freezing?

Chicken Barley Soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently before serving.