Barley and Chicken Soup
Prep time
Cook time
Total time
Barley has many uses, one of which is to make a wonderful chicken soup. I like to use hulled barley rather than pearl barley because it has more nutrients and a nuttier flavor.
Servings: 10 cups
  • 1 cup hulled barley
  • 2 cups warm water
  • 5 TB. extra-virgin olive oil
  • 2 (6- to 8-oz.) boneless skinless chicken breasts, cut into [1/2]-in. cubes
  • 2 medium whole leeks, chopped
  • 2 medium carrots, chopped
  • 2 TB. fresh thyme
  • 1 tsp. salt
  • 10 cups low-sodium chicken broth or vegetable broth
  • [1/2] tsp. ground black pepper
  1. In a medium bowl, soak hulled barley in warm water for 4 hours. Drain. (You can do this in advance.)
  2. In a large pot over medium heat, heat 3 tablespoons extra-virgin olive oil. Add chicken, and cook, turning chicken over to brown evenly, for 7 minutes. Remove chicken from the pot, and set aside.
  3. In the pot, heat remaining 2 tablespoons extra-virgin olive oil. Add leeks, carrots, and thyme, and cook, stirring occasionally, for 5 minutes.
  4. Add drained barley, salt, and chicken broth to the pot, cover, and simmer over low heat for 40 minutes or until barley is tender.
  5. Add cooked chicken and black pepper, and simmer for 10 minutes.
  6. Serve warm.
Nutrition Information
Serving size: 2 cups Calories: 410 Fat: 16g Saturated fat: 2g Carbohydrates: 37g Sodium: 1,646mg Fiber: 8g Protein: 30g Cholesterol: 45mg
Recipe by Dedemed at