Chicken and barley soup is a hearty and comforting soup that has been enjoyed for centuries, from Asia to Europe and now in the Americas. It is a perfect winter dish, with a thick and creamy consistency that is sure to warm you up from the inside out.
In this recipe, we will use the American version of pearl barley soup, which includes chicken, carrots, celery, and plenty of broth. This version is hearty and filling, making it the perfect meal for a cold winter day.
Why you should try this recipe
Try this recipe for chicken and barley soup for a satisfying, faster, and healthier version of chicken soup. Pearl barley is a good source of protein, fiber, and vitamins.
- It's the most satisfying soup you'll ever try. The thick and creamy consistency of pearl barley soup is sure to warm you up from the inside out.
- It's a faster version of chicken soup. Pearl barley cooks much faster than potatoes, so this soup is ready in just 30 minutes.
- It's good for you. Pearl barley is a good source of protein, fiber, and vitamins.
Yield: 4-6
Preparation time: 10 minutes
Cooking time: 30 minutes
Just 2 WW points per serving.
Ingredients:
- 500 g. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped, 100 g.
- 2 carrots, chopped, 200 g.
- 2 celery stalks large, chopped, 60 g.
- 4 cups chicken broth, 1 l
- ½ cup pearl barley, 90 g.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions for making Pearl Barley Soup
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
- Remove the chicken from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Return the chicken to the pot.
- Add the chicken broth, pearl barley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the barley is tender. Serve hot.
Variations and substitutions
The most interesting variations of chicken and pearl barley soup are those that add new vegetables to make it more compatible with the Weight Watchers diet. For example, it is possible to add pumpkin, green beans, and even broccoli or spinach. All of these vegetables are low in calories and fat, and they add important nutrients to the soup.
Additionally, there are some variations of pearl barley soup where chicken is replaced with beef. However, for this variation to be healthier, it is important to use a meat that softens very quickly, such as sirloin. This will help balance cooking times and prevent the beef from becoming tough.
As for herbs and spices, you can use Italian spices or French herbs, even mint leaves to give it an interesting flavor. This soup can be invented and recreated many times, so there are always new flavors and textures to discover.
Tips and Tricks Section for Making Pearl Barley Soup
- Use a mirepoix to add flavor and depth to the soup. Mirepoix is a combination of onions, carrots, and celery, and it is a staple of French cooking. To make a mirepoix, simply chop the vegetables into small pieces and saute them in oil or butter until softened and lightly browned.
- Brown the chicken before adding it to the soup. This will help to seal in the chicken's juices and prevent the soup from becoming watery. To brown the chicken, simply heat some oil or butter in a large pot over medium heat. Add the chicken and cook until browned on all sides.
- Cook the soup in the same pot that you used to brown the chicken. This will help to incorporate the chicken's flavors into the soup.
- Rinse the pearl barley before cooking. This will help to remove any excess starch, which can make the soup cloudy.
- Soak the pearl barley overnight if you want a creamier soup. Soaking the pearl barley will help it to cook more quickly and evenly.
Related Recipes
Chicken and Barley Soup
Ingredients
- 500 g. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion chopped, 100 g.
- 2 carrots chopped, 200 g.
- 2 celery stalks large chopped, 60 g.
- 4 cups chicken broth 1 l
- ½ cup pearl barley 90 g.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
- Remove the chicken from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Return the chicken to the pot.
- Add the chicken broth, pearl barley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the barley is tender. Serve hot.
Sheila
I'm going to try making this using my Instant Pot. I love Beef Barley Soup and use my Instant Pot to make it, so going to switch it up and make this version instead. Getting colder out now, so this will be a nice warm meal to come home too after work or being outside.