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A Warming Hug in a Bowl
When the cold season arrives I always reach for this chicken barley soup that gives you that cozy feeling right down to your toes. The juicy bits of chicken, plump barley and bright veggies make something unforgettable. A single pot bubbling away fills every corner of your home with incredible smells.
Beyond Basic Chicken Soup
What I really enjoy is how this recipe puts a fresh twist on the classic chicken noodle. The soft yet chewy barley brings amazing texture and earthy taste while keeping your hunger at bay much better. My little ones finish their bowls in no time, especially when there's toasted cheese sandwiches nearby. It's now our number one pick when temperatures drop.
What You'll Need
- Olive Oil: For cooking the veggies down; butter works too in a pinch.
- Onion: A single medium yellow onion, chopped into small pieces for good texture balance.
- Garlic: Either chopped at home or store-bought minced will do the job.
- Carrots: Skin removed and cut evenly so they cook at the same rate.
- Celery: Cut stalks with the leafy parts taken off for cleaner taste.
- Rotisserie Chicken: Already cooked, pulled apart or diced for easy prep.
- Chicken Stock: Forms the flavorful foundation of your soup.
- Barley: Brings a rustic, nutty flavor and satisfying chewiness.
- Seasonings: Salt, pepper, onion powder, garlic powder, and Italian seasoning to make flavors pop.
Cooking Steps
- Get the Barley Ready
- Wash and drain your barley thoroughly. Put it aside until needed.
- Cook Down the Veggies
- Warm olive oil in a big soup pot on medium. Throw in your diced onion, garlic, salt, and pepper. Cook for 3–5 minutes until onions turn see-through.
- Add Your Spices
- Mix in the onion powder, garlic powder, and Italian seasoning to boost your soup's flavor profile.
- Combine Key Components
- Add your carrots, celery, barley, and pulled chicken. Stir everything together well.
- Let It Simmer
- Pour chicken stock in and bring everything to a gentle boil. Turn heat down low, check taste, and adjust salt and pepper if needed. Cover and let cook for 30 minutes until barley softens up nicely.
- Time to Eat
- Give it one last taste, tweak seasonings if needed, and serve while hot. Goes great with melty cheese sandwiches or some crackers on the side.
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Custom Touches
Sometimes I just dump everything in my crockpot first thing and let it cook all day long but don't forget to add more broth because that barley really drinks it up. You can use uncooked chicken too just brown it after your onions are done. These days I've started throwing in some spinach leaves or frozen peas right before serving for prettier color and extra goodness.
Storing Your Leftovers
You can keep this soup in your fridge for around 4 days without problems. The barley will suck up more liquid while it sits so I always pour in a bit more broth when I'm heating it back up. Just warm it slowly on your stovetop or pop it in the microwave until it's steaming hot.
Straightforward but Satisfying
The real magic of this soup comes from turning regular pantry items into something that truly hits the spot. The barley gives you that wonderful mouthfeel and nutrition boost while keeping everything easy enough for busy evenings. It's become the meal that gets everyone running to the dinner table without any complaints.
Conclusion
A simple and wholesome chicken and barley dish, offering a warm, satisfying meal for cold weather. Quick, hearty, and weeknight-friendly!
Recipe FAQs
- → Can I swap rotisserie for other chicken?
Sure, you can use roasted, poached, or any cooked chicken you have on hand. Just add it already cooked into the soup.
- → Best way to store leftovers?
Pop leftover soup into an airtight container and keep it in the fridge for up to 4 days. Barley may soak up broth, so feel free to splash in some extra when reheating.
- → Does it freeze well?
Yep, this soup freezes easily for up to 3 months. Cool it down first, and leave a bit of space for it to expand during freezing.
- → Why rinse barley first?
Rinsing takes off any dust or bits left on the barley and keeps your soup from getting overly starchy. It’s a tiny step for a better texture.
- → Can I make it vegetarian?
Absolutely! Replace chicken with chickpeas or beans and use veggie broth. It’ll still be hearty and delicious.