Creamy chicken barley soup is the ultimate comfort dish, combining the rich, velvety texture of a cream-based broth with the hearty bite of barley and tender chunks of chicken. Whether you’re craving a cozy dinner on a chilly evening or need a nourishing meal to warm you up, this soup hits the spot.
I love how the creaminess balances with the wholesome chew of barley, while the savory chicken adds a layer of protein-packed goodness. It’s a one-pot wonder that’s simple to prepare and sure to become a family favorite.
How To Make Creamy Chicken Barley Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course / Soup
Cuisine: American
Yield: Serves 6
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts (or thighs)
- 1 cup pearl barley
- 4 cups chicken broth (low sodium preferred)
- 2 cups water
- 1 cup heavy cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley, for garnish (optional)
Instructions
1. Sauté The Vegetables
In a large pot or Dutch oven, heat olive oil (or butter) over medium heat. Once hot, add the chopped onions, carrots, and celery. Stir occasionally until the vegetables are softened and slightly golden, which should take around 5-7 minutes.
2. Cook The Chicken
Push the vegetables to one side of the pot, then add the minced garlic and sauté it for about 1 minute until fragrant. Place the chicken breasts in the pot and cook until lightly browned on both sides, about 3-4 minutes per side.
3. Add The Liquids And Barley
Pour in the chicken broth, water, and barley. Add the bay leaf and thyme for extra flavor. Bring the mixture to a gentle boil.
4. Simmer The Soup
Lower the heat to a simmer, cover the pot, and let it cook for about 30 minutes. Stir occasionally and check the barley’s tenderness. You want it to be soft but still have a bit of chewiness.
5. Shred The Chicken
Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
6. Add The Cream
Pour in the heavy cream, and stir to combine. Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld and the soup to thicken slightly.
7. Season And Serve
Taste the soup, and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the creamy chicken barley soup into bowls and garnish with freshly chopped parsley if desired.
Nutrition Facts Of Creamy Chicken Barley Soup
- Calories: 320
- Carbohydrates: 35 g
- Protein: 22 g
- Fat: 12 g
- Fiber: 5 g
- Cholesterol: 60 mg
- Sodium: 600 mg
Serving Suggestions Of Creamy Chicken Barley Soup
Serve With Crusty Bread
This soup pairs wonderfully with a slice of warm, crusty bread. The bread is perfect for soaking up the creamy broth, adding a delightful texture to every bite.
Salad On The Side
For a lighter option, I like to serve this soup with a fresh green salad dressed in a simple vinaigrette. It balances the richness of the soup with a crisp contrast.
Tips And Variations Of Creamy Chicken Barley Soup
Add More Vegetables
Feel free to add more vegetables like mushrooms, spinach, or zucchini to boost the nutritional content and add more layers of flavor.
Use Different Grains
If you don’t have barley on hand, you can substitute it with farro, quinoa, or brown rice. Just make sure to adjust the cooking time accordingly.
Make It Dairy-Free
For a dairy-free version, swap out the heavy cream with coconut milk or almond milk. The texture will still be creamy without the use of dairy.
Special Note
This creamy chicken barley soup is a wonderful recipe to make in large batches. It stores well in the fridge for up to 3 days and can even be frozen for longer storage. I always love making extra so I can have a quick, nourishing meal on hand for busy days.
Conclusion
My creamy chicken barley soup is a comforting, hearty dish that’s perfect for any season. The combination of tender chicken, wholesome barley, and a rich, velvety broth brings warmth and satisfaction with every spoonful.
Whether you’re serving it as a cozy dinner for your family or a filling lunch, it’s bound to impress. I hope you enjoy making this recipe as much as I do!
Don’t forget to get creative with your toppings or pair it with crusty bread for an even more indulgent experience. Happy cooking!
Creamy Chicken Barley Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Ingredients Â
- 1 lb 450g boneless, skinless chicken breasts (or thighs)
- 1 cup pearl barley
- 4 cups chicken broth low sodium preferred
- 2 cups water
- 1 cup heavy cream
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 large carrots chopped
- 2 celery stalks chopped
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley for garnish (optional)
InstructionsÂ
Sauté The Vegetables
- In a large pot or Dutch oven, heat olive oil (or butter) over medium heat. Once hot, add the chopped onions, carrots, and celery. Stir occasionally until the vegetables are softened and slightly golden, which should take around 5-7 minutes.
Cook The Chicken
- Push the vegetables to one side of the pot, then add the minced garlic and sauté it for about 1 minute until fragrant. Place the chicken breasts in the pot and cook until lightly browned on both sides, about 3-4 minutes per side.
Add The Liquids And Barley
- Pour in the chicken broth, water, and barley. Add the bay leaf and thyme for extra flavor. Bring the mixture to a gentle boil.
Simmer The Soup
- Lower the heat to a simmer, cover the pot, and let it cook for about 30 minutes. Stir occasionally and check the barley’s tenderness. You want it to be soft but still have a bit of chewiness.
Shred The Chicken
- Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup and stir well.
Add The Cream
- Pour in the heavy cream, and stir to combine. Let the soup simmer for an additional 5-7 minutes, allowing the flavors to meld and the soup to thicken slightly.
Season And Serve
- Taste the soup, and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the creamy chicken barley soup into bowls and garnish with freshly chopped parsley if desired.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.