Chicken Barley Vegetable Soup

Name: Chicken Barley Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 large onion (diced); 2 cloves garlic (minced); 2 medium carrots (diced); 2 stalks celery (diced); 1 cup pearl barley (rinsed); 8 cups chicken broth (low-sodium); 2 cups cooked chicken (shredded); 1 cup green beans (trimmed and cut into 1-inch pieces); 1 teaspoon dried thyme; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper (freshly ground); 2 tablespoons parsley (chopped)

60 min 6 servings Easy

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Chicken Barley Vegetable Soup

A hearty chicken barley soup loaded with vegetables, perfect for a comforting meal.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Easy

Chicken Barley Vegetable Soup is a nourishing dish that combines tender pieces of chicken, wholesome barley, and a medley of vibrant vegetables. It's a perfect meal to warm you up on a chilly day, providing comfort and nutrition in a single bowl. This soup is a great way to use up leftover chicken and vegetables you have on hand. The barley adds a satisfying chewiness and is a wonderful source of fibre, making this soup both filling and healthy.

Ingredients

Servings

For the Soup

Instructions

Sauté vegetables

In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.

Pro tip: Stir occasionally to prevent the garlic from burning.

Add barley and broth

Stir in the pearl barley and pour in the chicken broth. Bring to a boil over high heat.

Pro tip: Rinse the barley under cold water before adding it to the pot.

Simmer the soup

Reduce the heat to low and cover the pot. Let the soup simmer for 30 minutes, stirring occasionally.

Pro tip: Check the barley for tenderness before proceeding to the next step.

Add chicken and beans

Add the shredded chicken and green beans to the pot. Season with thyme, salt, and pepper. Continue to simmer for another 10 minutes.

Pro tip: Use leftover roast chicken for extra flavour.

Adjust seasoning

Taste and adjust the seasoning if necessary, adding more salt and pepper to taste.

Pro tip: For a spicier kick, add a pinch of red pepper flakes.

Garnish and serve

Stir in chopped parsley just before serving. Ladle the soup into bowls and serve hot.

Pro tip: Garnish with extra parsley for a fresh pop of colour.

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Tips & Tricks

<ul><li>Use pearl barley for a quicker cooking time compared to hulled barley.</li><li>Dice vegetables uniformly for even cooking.</li><li>Use low-sodium broth to control salt levels in the soup.</li><li>Leftover chicken works well in this recipe.</li></ul>

Serving Suggestions

Serve this Chicken Barley Vegetable Soup with crusty bread or a green salad for a complete meal. It's a perfect make-ahead dish, as the flavours deepen over time. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.