Hearty Chicken Barley Soup
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A slow-simmered mix of diced chicken thighs browned in oil, with sautéed leeks and parsnips, joined by fragrant garlic. Chicken broth simmers with rinsed hulled barley until chewy but tender. Finished with fresh thyme and lemon zest to brighten the earthiness. No dairy or nuts. Rustic, filling bowl that rewards patience. Substitutions include chicken breast or vegetable broth. Watch barley texture closely as it absorbs liquid and swells. Balanced salt brings out the layered flavors. A staple to lean on when winter bites or recovery needs nurturing. Slightly altered from classic with root swaps and timing tweaks for more depth.
Prep:
20 min
Cook:
50 min
Total:
Servings:
4 servings
#comfort food
#rustic soup
#slow simmer
#easy dinner
#healthy soup
Warm kitchen smells like a wood fire crackle. Chicken sizzles, skinless thighs for juicy, no dryness like breast can sometimes bring. Leeks and parsnips swap in for celery; deeper earthiness, softness. Barley’s chewy but not pasty. I’ve banged on about getting that perfect simmer—watch that lid, steam escape or it turns gummy or dry. Garlic added late—burnt garlic ruins it all. Lemon zest last step? Transforming. I learned that the hard way. Salt measured in pauses, careful not to kill the depth. If in a pinch, frozen mixed root veggies do a fine job but fresh is best—texture flips fast. Stirring scrapes fond bits, those magic umami. No rush, low heat, patience makes layers. Sometimes add a hit of white wine before broth; explosion of flavor. But keep it simple if rushed. This soup humbles me every time.
Ingredients
- 280 g chicken thighs boneless skinless diced
- 25 ml olive oil or butter; butter preferred for richness
- 2 leeks trimmed well and thinly sliced
- 2 large carrots peeled and diced
- 2 parsnips peeled and diced
- 3 garlic cloves minced
- 1.5 liters chicken broth low sodium
- 130 g hulled barley rinsed and drained
- 1 teaspoon fresh thyme leaves or dried (optional)
- Zest of half a lemon
- Salt and black pepper freshly ground
- Chopped fresh parsley or thyme for garnish
About the ingredients
Diced chicken thighs preferred over breast for juiciness and more forgiving texture under long cooking. Butter or olive oil? If you want richness, butter, but olive oil plays nicer for a cleaner finish—your call. Leeks provide a mild onion background but celery and parsnips add a woody earthiness, less sharp and more subtle sweetness. Barley is hulled; rinsing key to remove dust/starch so it doesn’t clump or leave grit. Slow cooking develops nutty flavor and body but keep tabs to prevent overcooking which renders barley gluey. Garlic must be minced fine and added last in the vegetable sauté to avoid bitterness from overcooking. Thyme is optional but a small herbaceous lift that cuts heaviness. Lemon zest final for brightness; no juice, as liquid acidity will alter soup’s body unpredictably. Salt cautiously added; broth salinity varies, better to add at finish than early confusion. Parsley garnish fresh, chopped, neat for herby lift and presentation. Frozen rather than fresh veggies is acceptable in a pinch; drain well to avoid watering down broth. Keep stock low sodium to control salt better.
Method
- Begin heating olive oil or butter in a heavy-bottomed pot over medium-high heat. The oil should shimmer but not smoke. Toss in diced chicken in one layer, no crowding. Let brown undisturbed until golden on one side, about 4-5 minutes. Flip quickly to color the other faces; you want caramelization not stew.
- Add sliced leeks, carrots, and parsnips to the pot. Stir vigorously, scrape browned bits at bottom with a wooden spoon. Cook for 3-4 minutes until veggies sweat and soften slightly but retain some bite. Aromas will deepen. Toss in garlic last to avoid burning, stir for 30 seconds.
- Pour in chicken broth to cover ingredients. Throw in rinsed barley and sprinkle thyme leaves over top. Stir to mix. Increase heat until you see a gentle vigorous boil, then immediately reduce to low to maintain a simmer. Cover with a tight lid.
- After 40 minutes, remove lid. Visual check crucial here. Barley should have a tender chew, plumped but not mushy. Vegetables soft and integrated. If broth level looks low, add small amounts of hot water or broth to keep soupy consistency.
- Season with salt and freshly cracked black pepper. Stir in lemon zest to cut through richness and bring a subtle brightness. Taste repeatedly. Adjust seasoning incrementally; barley can muddle salt but final balance is key.
- Serve piping hot in wide shallow bowls. Garnish with fresh parsley or thyme leaves for color and herbaceous punch. The texture layering - chewy barley, tender veggies, rich chicken - is everything.
- Leftover soup? Refrigerate upon cooling. Barley swells overnight absorbing excess broth; thin with water or broth before reheating. Use a lid to minimize moisture loss. Reheat slowly on the stove to preserve texture.
Cooking tips
Heat oil or butter in a heavy-bottom pot; key to avoid stick or burning is steady medium-high heat—not roaring but enough to brown. Do not overcrowd chicken so pieces sear rather than steam. Turning chicken only once or twice helps crust form. After adding veggies, move fast but gently; you want them sweating not frying, so keep stirring frequent but gentle. Cook carrots and parsnips until just tender to retain bite; overcooking leads to mush. Garlic last to prevent bitter black spots. Adding broth cold kills heat momentarily; no problem, but know simmer won’t start fast. Bring broth and barley to boil uncovered to see boil bubbles, then low simmer with lid sets stage without liquid rushing off. Watch after 35-40 minutes, barley absorbs much slow then speeds. Check texture often last 10 minutes. Adjust with hot liquids if too thick. Season late always; barley absorbs salt dulling flavor early on. Lemon zest needs to go at end for final brightness without cooking off aroma. Serve hot; left overs thicken, loosen with hot water or broth and reheat steadily or microwave with lid to keep moisture. Use wooden spoon scrape pan bottom during cooking—brown bits bring great flavor but dark stuck bits burn—beware!
Chef's notes
- 💡 Heat fat steady medium-high. Not too hot or chicken burns before browning. Flip chicken once golden, quick but gentle. Crowdless pan is key; steaming kills crust. Chicken thighs hold moisture better than breast. Texture forgiving with longer simmer. Watch for oil shimmer, not smoke; too hot burns flavor fast.
- 💡 Add garlic last in veggie sauté. Garlic burns easy and bitter if tossed early. Leeks, carrots, parsnips sweat longer; they soften but keep bite. Stir often but gently; scrape fond bits with wooden spoon to lift flavor. Don’t overcook roots; mushy dulls soup. Garlic aroma sharp but short burst, final minute only.
- 💡 Barley rinsed well—dust, starch off or clumps form. Barley swells slow then fast around 35-40 minutes. Keep lid tight to hold steam, but check liquid level often. Add hot water or broth if too thick; thin soup better than gluey mass. Simmer low, steady, not boil wild. Bubbles gentle but consistent. Barley texture key feature here.
- 💡 Salt late, barley absorbs salt dulling taste if early. Season gradually, taste repeatedly. Lemon zest last; brightness without juice avoids soup body change. Fresh thyme optional, but adds subtle lift if available. Garnish parsley or thyme chopped fine for visual punch and herb smell right before serving. Keeps aroma fresh, not cooked down.
- 💡 Leftovers thicken as barley keeps absorbing. Reheat slowly—microwave with lid to trap moisture or stove low heat with splash broth. Thin with water if too thick or dry. Barley gluey? Add acid or fresh herbs to brighten and break monotony. Freeze okay but texture suffers; fresh leftovers best within 48 hrs.
Common questions
Can I substitute chicken breast?
Breast dries fast. Use thighs if possible. If breast, watch closely, shorter brown time, add liquid sooner. Texture less forgiving but doable.
What if barley is gummy?
Barley overcooked or lid off too long. Add hot water broth thin it out. Next try low simmer, covered. Rinse barley well before cooking to remove starch. Use finger test: chewy, not mushy.
Using frozen veggies instead of fresh?
Fine but drain well after thawing so broth doesn’t water down. Texture softer; adjust cooking time less. Watch liquid levels, frozen release water. Good fallback to fresh but expect subtle flavor difference.
How to store leftovers?
Refrigerate cooled quick. Barley continues absorbing liquids overnight; add water or broth before reheating. Freeze okay but texture change. Reheat slow on stove or microwave with cover to keep moisture. Avoid reheating multiple times.
