Best 3 Chicken And Barley Soup Recipes

Chicken and barley soup is a classic comfort food that can warm you up on a cold day or help you recover from a cold. It's also a great way to use up leftover chicken or barley. With so many different recipes out there, it can be hard to know which one to choose. That's why we've put together this guide to help you find the best recipe for chicken and barley soup. We'll cover everything from the ingredients you need to the cooking method, so you can make a soup that's both delicious and nutritious.

Here are our top 3 tried and tested recipes!

CHICKEN, BARLEY AND MUSHROOM SOUP

Chicken, Barley and Mushroom Soup image

One of my all-time favourite soups, this is rich and very tasty. No one needs to know that it's healthy! You really should use the chicken thighs because it contributes a lot to the flavour and richness. Enjoy!

Provided by Nif_H

Categories Chicken Thigh & Leg

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 lb boneless skinless chicken thighs, cut into bite-size pieces
6 cups chicken broth
1/2 cup pearl barley
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 bay leaves
2 cups mushrooms, coarsely chopped
1/4 cup fresh parsley, chopped

Steps:

In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

CHICKEN AND BARLEY SOUP

Chicken and Barley Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
2 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
1 large leek (white and light green parts only), thinly sliced and rinsed
1/2 small head Savoy cabbage, chopped
2 teaspoons paprika, plus more for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2 1/2 cups chopped rotisserie chicken (skin discarded)
1/2 cup quick-cooking barley
1/4 cup sour cream
2 tablespoons chopped fresh dill

Steps:

Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
Divide the soup among bowls. Top with the sour cream, dill and more paprika.

CHICKEN AND BARLEY SOUP

Chicken and Barley Soup image

Soup doesn't need to simmer for hours when you rely on rotisserie chicken, chicken broth, canned tomatoes and quick-cooking barley.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 cup sliced fresh mushrooms (about 3 oz)
1/3 cup uncooked quick-cooking barley
1 teaspoon dried minced onion
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Steps:

In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
Add chicken. Cover; cook about 3 minutes or until chicken is hot.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 40 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Choose organic, free-range chicken and barley, and use fresh vegetables and herbs whenever possible.
Don't overcrowd the pot: When you add too many ingredients to the pot, they will not cook evenly and the soup will be watery. Add ingredients in batches, and cook them until they are tender before adding the next batch.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. Be careful not to over-season the soup, as you can always add more seasoning later.
Serve the soup with your favorite toppings: Some popular toppings for chicken and barley soup include shredded chicken, diced carrots, celery, onions, and parsley.

Conclusion:

Chicken and barley soup is a delicious, hearty, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious pot of chicken and barley soup that the whole family will enjoy.