This hearty, lemon Chicken Barley Soup recipe is a healthy one-pot soup made with a medley of fresh ingredients and vegetables such as barley, garlic, leeks, carrots, celery, and more. Leek and pearl barley soup is comforting for the best warm dinner!
Ingredients
- Butter: Unsalted butter is a creamy rich base that allows this soup to taste extra delicious!
- Garlic: Freshly minced garlic is cooked in the base of the soup to provide an aromatic robust element that is definitely worth it.
- Leeks: Fresh leeks provide an oniony flavors that provide extra depth to this soup!
- Carrots: Crunchy carrots mixed with the chicken and barley create extra texture for this warm and easy soup.
- Celery: Chopped celery provides an additional layer of this texture is a staple for most homemade soups!
- Pearl Barley: Fluffy, soft pearl barley makes this soup recipe extra comforting and gives you extra carbs to keep you warm and full.
- Salt and Pepper: A simple blend of sea salt and pepper give this meal classic flavors that are easy and tasty!
- Chicken Stock: Homemade chicken and vegetable stock is a great option for this soup because it has extra rich hearty flavors and qualities. If you must, a low-sodium broth will work for this chicken and barley soup.
- Chicken: Boneless, skinless chicken breasts or thighs are used to provide a filling meat that is tender, juicy, and so flavorful. You can also use the leftovers from an oven-roasted whole chicken.
- Red Pepper Flakes: This ingredient is optional but highly recommended. Spicy red pepper flakes create a level of spice in this soup.
- Lemon: One whole lemon is used for its zest and juice. Fresh lemon is perfect for this soup because the citrus brings it to a whole new level.
- Herbs: Fresh herbs like parsley and dill provide aromatic qualities that make this soup the best. Fragrant herbs like thyme or rosemary would also be good for this leek soup!
How To Make Chicken Barley Soup?
First, measure and prepare all of the ingredients for the soup such as vegetables, herbs, chicken, etc.
In a large heavy-bottomed pot or Dutch oven, heat the butter over medium heat with the garlic until fragrant. Be careful not to burn it!
Next, add the olive oil to the pot along with the leeks, carrots, and celery sticks. Cook for two or three minutes until the vegetables are soft. This step can take up to three minutes.
Add the dried barley pearls to the vegetables with salt and pepper. Stir until everything is well-combined.
Next, add the broth to the pot and increase the heat to high. Bring the soup to a boil, turn the heat down to low, cover the pot with a lid, and simmer it for at least 35 minutes until the barley is soft.
Be careful not to overcook the soup in this step or the barley will become too soft.
Next, stir in the cooked shredded chicken along with the red pepper flakes, lemon zest, and juice, and simmer for another eight minutes.
Stir in the freshly chopped parsley and dill. Season the soup with more flavors if you need it by using extra salt, pepper, or lemon juice.
Adjust the flavors as needed.
Finally, serve the soup into individual bowls with a ladle spoon and enjoy warm!