Chicken & Barley Soup

This chicken and barley soup is comfort food in its purest form. Pearl barley simmers with carrots, celery, onion, and thyme in chicken broth until the grains turn plump and tender, releasing starch that thickens the broth into something silky and substantial without any cream or flour.

The chicken goes in at the very end since it’s already cooked. Just enough time to heat through, which prevents it from drying out or falling into shreds. This is a smart approach when you’re using leftover roasted chicken or rotisserie chicken from the store.

A pinch of optional turmeric adds a warm golden color to the broth and a subtle earthy undertone that rounds out the thyme.

Kitchen Tips

• Use pearl barley, not hulled barley. Pearl cooks in 30 to 40 minutes while hulled barley takes over an hour.
• The barley continues to absorb liquid as the soup sits. Add extra broth when reheating leftovers.
• Slice the carrots and celery to similar thickness so they cook at the same rate.
• Leftover rotisserie chicken works perfectly here. Shred or cube it before adding.

Variations

• Add a handful of fresh spinach or kale in the last 5 minutes for extra greens.
• Swap barley for wild rice or farro for a different grain texture.
• Stir in a squeeze of lemon juice right before serving to brighten the whole bowl.