Chicken And Barley Soup Recipes

10 Chicken And Barley Soup Recipes For Cozy Winter Nights

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When the chill of winter sets in, there’s nothing quite like a warm bowl of chicken and barley soup to bring comfort to your evenings. These ten cozy recipes blend tender chicken with hearty barley and a medley of vegetables, creating satisfying meals that warm both the body and soul. Whether you’re cooking for family, friends, or just yourself, these soups will have you looking forward to those chilly nights.

Herbed Lemon Chicken Barley Soup

A bowl of herbed lemon chicken barley soup with fresh herbs and lemon slices

This herbed lemon chicken barley soup is a delightful blend of flavors that warms you up from the inside out. The tender chicken, hearty barley, and zesty lemon create a comforting yet refreshing dish that’s perfect for chilly winter nights.

Not only is this recipe simple to follow, but it also comes together in under an hour. With fresh herbs and a squeeze of lemon, each spoonful is packed with flavor, making it a go-to in the lineup of chicken and barley soup recipes.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup pearl barley
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
  2. Stir in the garlic and cook for an additional minute until fragrant.
  3. Add the chicken and cook until browned, about 5 minutes. Then, add the pearl barley, chicken broth, thyme, oregano, lemon juice, and zest. Bring to a boil.
  4. Reduce heat and simmer, covered, for about 30 minutes, or until the barley is tender and the chicken is cooked through.
  5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Savory Chicken and Barley Vegetable Soup

A bowl of savory chicken and barley vegetable soup, filled with vegetables and shredded chicken.

This Chicken and Barley Vegetable Soup is a warm and hearty dish, perfect for those cold winter nights. It’s loaded with tender chicken, nutritious vegetables, and chewy barley, making it a nourishing and satisfying meal. The flavors blend beautifully, creating a comforting taste that everyone will enjoy.

Making this soup is simple and quick, so you can have it on the table in no time. Whether you’re looking for something healthy or just want a cozy bowl of goodness, this recipe is sure to hit the spot. Grab your ingredients and let’s get cooking!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 pound cooked chicken, shredded
  • 1 cup barley
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups potatoes, diced
  • 2 cups spinach or kale
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for about 5 minutes until softened.
  2. Stir in garlic and cook for an additional minute until fragrant.
  3. Add the shredded chicken, barley, chicken broth, water, thyme, and bay leaf. Bring to a boil.
  4. Lower the heat and simmer for 30 minutes, or until the barley is tender.
  5. In the last 5 minutes of cooking, stir in the diced potatoes and greens. Cook until the potatoes are tender.
  6. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.
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Creamy Chicken Barley Mushroom Soup

A bowl of creamy chicken barley mushroom soup garnished with parsley.

This Creamy Chicken Barley Mushroom Soup is a cozy dish that warms you from the inside out. It features tender chunks of chicken, hearty barley, and earthy mushrooms all simmered in a creamy broth. It’s not only delicious but also simple to make, making it a great choice for busy weeknights or chilly winter evenings.

The combination of chicken and barley creates a satisfying texture, while the mushrooms add a deep, savory flavor. Perfect for family dinners or meal prep, this soup is sure to become a staple in your kitchen. Pair it with some crusty bread for a complete meal!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 8 ounces mushrooms, sliced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup pearl barley
  • 6 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
  2. Add the cubed chicken and cook until browned on all sides.
  3. Stir in the mushrooms, carrots, and celery, cooking for about 5 minutes until they begin to soften.
  4. Add the pearl barley and chicken broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 30 minutes, or until the barley is tender.
  5. Stir in the heavy cream and season with salt and pepper. Cook for an additional 5 minutes.
  6. Garnish with fresh parsley before serving. Enjoy your comforting soup!

Classic Chicken and Barley Soup

A bowl of classic chicken and barley soup with vegetables.

This Classic Chicken and Barley Soup is a warm hug in a bowl, perfect for chilly winter nights. It’s a hearty mix of tender chicken, nutritious barley, and vibrant vegetables that come together to create a comforting meal. The flavors meld beautifully, making each spoonful satisfying and soothing.

Plus, this recipe is quite simple to make! With just a bit of chopping and simmering, you’ll have a delicious soup that your whole family will love. Gather around the table and enjoy the cozy vibes with this delightful dish!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 cup pearl barley
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
  2. Stir in the garlic and cook for another minute until fragrant. Add the cubed chicken and cook until lightly browned.
  3. Add the pearl barley, chicken broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the barley is tender.
  4. Remove the bay leaf and taste for seasoning, adjusting salt and pepper as needed. Serve hot, garnished with fresh parsley.

Coconut Curry Chicken Barley Soup

A bowl of coconut curry chicken barley soup topped with green onions and lime.

This Coconut Curry Chicken Barley Soup is a warm, comforting dish bursting with flavor. The rich coconut milk and aromatic spices create a delightful balance, making it a perfect choice for chilly winter evenings. Plus, it’s simple to prepare, which means you can spend less time in the kitchen and more time enjoying the cozy vibes.

The addition of tender chicken and hearty barley makes this soup not only satisfying but also nutritious. It’s a wonderful way to enjoy a hearty meal that warms you from the inside out. So, grab your ingredients and let’s get cooking!

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 4 cups chicken broth
  • 1 cup coconut milk
  • 1 pound chicken breast, diced
  • 1 cup barley
  • 2 cups spinach
  • Salt and pepper to taste
  • Chopped green onions for garnish
  • Lime wedges for serving
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Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger and sauté until the onion is translucent.
  2. Stir in the curry powder and turmeric, cooking for another minute until fragrant.
  3. Add the chicken broth, coconut milk, diced chicken, and barley. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the barley is tender and the chicken is cooked through.
  4. Stir in the spinach and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
  5. Serve hot, garnished with chopped green onions and lime wedges for a fresh kick.

Spicy Chicken and Barley Chili

A bowl of spicy chicken and barley chili garnished with jalapeños and cilantro.

Warm up your winter nights with a bowl of Spicy Chicken and Barley Chili. This dish combines tender chicken, hearty barley, and a kick of spicy flavors that will keep you cozy and satisfied. It’s a simple recipe that packs a punch, making it perfect for a weeknight dinner or a gathering with friends.

The blend of spices and fresh ingredients brings a rich taste to this chili, while the barley adds texture and nutrition. You’ll love how easy it is to prepare; just toss everything in a pot and let it simmer to perfection! Dive into this comforting bowl of goodness and enjoy a delightful twist on traditional chili.

Ingredients

  • 1 pound boneless, skinless chicken breasts, diced
  • 1 cup pearl barley
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) corn, drained
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 cups chicken broth
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1-2 jalapeños, sliced (adjust for spice level)
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
  2. Add the diced chicken and cook until lightly browned, about 5 minutes.
  3. Stir in the chili powder, cumin, and paprika, cooking for another minute until fragrant.
  4. Add the pearl barley, black beans, diced tomatoes, corn, and chicken broth. Bring to a boil.
  5. Reduce heat, cover, and simmer for about 30-40 minutes until the barley is tender.
  6. Season with salt, pepper, and sliced jalapeños according to your taste. Let it cook for an additional 5 minutes.
  7. Serve hot, garnished with fresh cilantro.

Slow Cooker Chicken and Barley Soup

This Slow Cooker Chicken and Barley Soup is perfect for cozy winter nights. It offers a warm, hearty flavor with tender chicken and chewy barley, making it a delightful meal for the whole family. The slow cooker does all the work, allowing the flavors to develop beautifully while you enjoy your day.

The taste is rich and satisfying, with a hint of herbs that brings everything together. Plus, it’s easy to prepare—just toss in your ingredients and let the slow cooker work its magic!

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup barley
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. In a skillet, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
  2. Place the sautéed vegetables into the slow cooker. Add the chicken, barley, chicken broth, thyme, parsley, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and barley is tender.
  4. Remove the chicken, shred it, and return it to the soup. Stir everything together and adjust seasoning if needed before serving.

Garlic Parmesan Chicken Barley Soup

A warm bowl of Garlic Parmesan Chicken Barley Soup with croutons and parsley.

This Garlic Parmesan Chicken Barley Soup is a comforting and hearty dish, perfect for chilly winter nights. Rich in flavor, it combines tender chicken, nutty barley, and a hint of garlic and parmesan that makes each spoonful a delight.

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Simple to prepare, this recipe is a great choice for busy weeknights. With minimal prep time, you can have a warm, satisfying meal on the table in no time, making it one of the best Chicken and Barley Soup Recipes out there!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound boneless, skinless chicken breasts
  • 1 cup pearl barley
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until the onion is translucent.
  2. Add the carrots and celery, cooking for another 3-4 minutes until softened.
  3. Stir in the chicken breasts, pearl barley, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the chicken is cooked through and barley is tender.
  4. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the grated Parmesan cheese until melted.
  5. Serve hot, garnished with fresh parsley.

Thai Inspired Chicken and Barley Soup

A bowl of Thai-inspired chicken and barley soup garnished with cilantro and chili.

Warm up your winter nights with this Thai-inspired chicken and barley soup! Filled with tender chicken, hearty barley, and vibrant vegetables, this recipe brings a delightful twist to traditional chicken soup. The zesty flavors of ginger, garlic, and chili create a comforting bowl that’s simple to make and packed with nutrients.

This soup is not only delicious but also adaptable. You can easily tweak the spice level to suit your taste by adding more or less chili. It’s a one-pot meal that’s perfect for cozy evenings at home or for meal prepping for the week. Enjoy the rich flavors and warmth that this soup provides!

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 pound boneless chicken breast, diced
  • 1 cup barley, rinsed
  • 4 cups chicken broth
  • 1 can (14 oz) coconut milk
  • 1 cup carrots, diced
  • 1 cup bell peppers, diced
  • 1-2 red chilies, sliced
  • 2 tablespoons fish sauce
  • Juice of 1 lime
  • Cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the diced chicken and cook until browned, about 5 minutes.
  4. Mix in the barley, chicken broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Add the carrots, bell peppers, sliced chilies, and fish sauce. Continue to cook for an additional 10 minutes, or until the vegetables are tender.
  6. Remove from heat and stir in lime juice. Serve hot, garnished with fresh cilantro.

Smoky Chicken Barley and Bean Soup

A bowl of smokey chicken barley and bean soup garnished with parsley.

This Smoky Chicken Barley and Bean Soup is a warm and comforting dish perfect for chilly winter nights. The combination of savory chicken, hearty barley, and nutritious beans creates a filling meal that’s both satisfying and delicious. The smoky flavor adds a unique twist, making it a standout option among chicken and barley soup recipes.

Not only is this recipe simple to make, but it also allows for customization based on your preferences. You can add seasonal vegetables or adjust the spices to suit your taste. Gather your ingredients, and let’s get started on this cozy soup that will warm you from the inside out!

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, sliced
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup barley
  • 6 cups chicken broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh parsley, for garnish
  1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5-7 minutes.
  2. Add the chopped onion, garlic, bell pepper, and carrots; sauté for another 5 minutes until softened.
  3. Stir in the white beans, barley, chicken broth, smoked paprika, and cumin. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for about 30-35 minutes, or until the barley is tender.
  5. Serve hot, garnished with fresh parsley.

Instructions