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A Warming Bowl of Goodness
When cold weather strikes I always reach for this chicken barley soup that hugs you with warmth. The juicy chicken bits, plump barley and bright veggies make something truly wonderful. Just one pot bubbling away fills every corner of your home with absolutely mouthwatering scents.
Beyond Basic Chicken Soup
I'm crazy about how this recipe transforms traditional chicken noodle into something special. The pearl barley brings such a nice chew and earthy taste, and it keeps hunger away much better too. My little ones always clean their bowls, especially when there's some toasted cheese sandwiches nearby. It's turned into our number one winter soul food.
What You'll Need
- Olive Oil: For cooking the veggies; any neutral oil works too.
- Onion: A medium yellow onion, chopped into small pieces for smooth texture.
- Garlic: Either fresh chopped or store-bought minced is fine.
- Carrots: Skinned and cut into even chunks so they cook uniformly.
- Celery: Cut stalks, leaves taken off for clean taste.
- Rotisserie Chicken: Already cooked, torn or cut up for easy prep.
- Chicken Stock: Makes the flavorful base of your soup.
- Barley: Gives an earthy flavor and filling texture.
- Seasonings: Salt, pepper, onion powder, garlic powder, and Italian herbs for rich flavor.
Cooking Instructions
- Get the Barley Ready
- Wash and drain your barley. Put aside until needed.
- Cook the Veggies
- Warm olive oil in a big pot over medium flame. Throw in chopped onion, garlic, salt, and pepper. Cook for 3–5 minutes until onions turn clear.
- Add Flavor Boosters
- Mix in onion powder, garlic powder, and Italian herbs to make your soup taste amazing.
- Mix Everything Together
- Add the carrots, celery, barley, and chicken pieces. Stir it all up.
- Let It Simmer
- Pour in your chicken stock and let it come to a boil. Turn heat down low, check taste, and fix salt and pepper if needed. Cover and let cook for 30 minutes until barley feels soft.
- Time to Eat
- Give it one last taste, fix the seasoning if needed, and serve hot. Try it with cheese toasties or crackers for a full meal.
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Tweak It Your Way
Sometimes I dump everything in my crockpot early and let it bubble all day, but don't forget to pour in extra broth since barley drinks up a lot. Uncooked chicken works fine too, just brown it after your onions. These days I've started throwing in some spinach leaves or frozen peas right at the end for extra pretty colors and good stuff.
Storing Leftovers
This soup stays good in your fridge about 4 days. The barley will drink up more liquid as it sits so I usually add a bit more broth when I heat it up again. Just warm it slowly on your stove or pop it in the microwave until it's steaming hot.
Effortless Yet Delightful
The real magic of this soup comes from turning basic ingredients into pure comfort. The barley adds such nice chew and goodness while keeping everything easy enough for crazy weeknights. It's become the winter meal we can't wait to gather around with happy faces.
Closing Thoughts
Enjoy a comforting bowl of chicken barley soup that’s wholesome and easy to cook. Perfect for keeping you warm on cooler days or filling busy weeknight dinners.
Common Recipe Questions
- → Can I swap rotisserie chicken for something else?
Sure thing! Cooked chicken of any kind works. Leftovers like roasted or poached chicken breast are great options. Just make sure it’s fully cooked before tossing it in.
- → How do I keep leftover soup fresh?
Put leftovers in a sealed container in the fridge for about 4 days. The barley might soak up some liquid, so just add a splash more broth while reheating.
- → Is it okay to freeze this soup?
Absolutely! Let it cool first and store in freezer-safe containers for up to 3 months. Make sure to leave a little extra room in the container for expansion.
- → What’s the point of rinsing barley?
Giving barley a rinse clears off dust and keeps the soup from getting cloudy or sticky. It’s a small step that makes a big difference.
- → Can this be made vegetarian?
Yes! Use veggie broth instead of chicken, and swap the meat for things like chickpeas or white beans. It’ll still be filling and tasty.