Smoky, Savory, Chicken Barley Soup Recipe

There are some smells that just instantly mean comfort, aren’t there? For me, it’s the aroma of a good soup simmering on the stove, especially when the weather starts to get a little crisp. I first fell in love with the idea of a hearty chicken barley soup years ago when my husband, bless his heart, came down with the kind of cold that calls for serious reinforcements.

Chicken noodle is a classic, but I wanted something with more substance, something that would really stick to your ribs and make you feel cared for. I remembered my grandmother making a simple barley soup, and the thought of those chewy little grains was just what I was craving. So, I got to work, pulling together the classic combination of chicken, carrots, and celery.

The first few times I made it, it was good. It was comforting, for sure. But it was missing a little something, a spark that would take it from just “good” to “unforgettable.” I played around with different herbs and spices, but nothing quite hit the mark. Then one afternoon, while staring into my spice cabinet, my eyes landed on the smoked paprika. I usually saved it for barbecue rubs, but a little voice told me to give it a try.

That was it. That was the magic. The subtle, smoky warmth of the paprika deepened every other flavor in the pot. It complemented the earthy mushrooms and the rich chicken, creating a soup that was both familiar and excitingly new. Now, it’s my go to recipe, the one that truly feels like a hug in a bowl, but with a little wink of Southern ingenuity.

Skip to My Special Recipe!

Why This Chicken Barley Soup Recipe Works

Chicken soup in its many forms has been a cornerstone of comfort cooking for generations. It’s the meal we turn to when we’re feeling under the weather, when the days get shorter, or when we just need a little taste of home. Adding barley to the mix is a tradition that goes back even further. This ancient grain has been nourishing people for centuries, prized for its nutty flavor and satisfyingly chewy texture. It turns a simple broth into a substantial, filling meal.

This popularity comes from its beautiful simplicity. The foundation of a classic mirepoix, which is just a fancy term for sautéed onion, carrots, and celery, creates a sweet and savory base. The chicken provides rich protein, and the barley adds complex carbohydrates and fiber, making it a well rounded dish. It’s a one pot wonder that delivers on both flavor and nutrition, which is why it has remained a family favorite for so long.

So, what makes my version stand out? It’s all about one key ingredient: smoked paprika. Traditional chicken barley soup is wonderful, but it can sometimes taste a little one note. The addition of smoked paprika introduces a subtle, smoky depth that you just can’t get from other spices. It doesn’t make the soup spicy, but instead, it adds a warm, savory undertone that beautifully complements the earthiness of the mushrooms and the richness of the chicken thighs.

This little twist elevates the entire dish. It transforms a humble, rustic soup into something with a more complex and memorable flavor profile. The paprika blooms in the warm broth, infusing every spoonful with a hint of campfire coziness. It’s the secret that will have your family and friends asking what you did to make this classic soup taste so incredibly delicious.

Ingredients for Chicken Barley Soup

The beauty of this soup lies in its wholesome, accessible ingredients. Each component plays a specific role, coming together to create a truly harmonious and flavorful dish. While the list might seem simple, choosing quality ingredients will make a noticeable difference in the final product. Here’s what you’ll need to get started on this fantastic chicken barley soup.

The foundation is built on fresh vegetables and herbs, hearty chicken, and of course, that wonderful barley. My secret weapon, the smoked paprika, is what ties everything together with a unique, savory warmth. Don’t be tempted to skip it, as it really is the star of the show.

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups low-sodium chicken broth
• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• ¾ cup pearl barley, rinsed
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 ½ teaspoons smoked paprika (the twist)
• Salt and freshly ground black pepper to taste
• 2 cups cremini mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 tablespoon fresh lemon juice

A few notes on these ingredients can help you achieve the best results. I always opt for boneless, skinless chicken thighs because they have more flavor than chicken breasts and remain incredibly tender and juicy, even after simmering in the soup. For the barley, pearl barley is my choice here. It has the outer husk and bran layers removed, which allows it to cook faster and become more tender than hulled barley. Be sure to use smoked paprika, not sweet or hot paprika. The smoking process is what gives it that distinct, wonderful flavor that defines this recipe. Lastly, using low-sodium chicken broth allows you to control the saltiness of the final soup perfectly.

Step-by-Step Instructions For Making Chicken Barley Soup

Making this soup is a straightforward and rewarding process. I love how the house fills with the most incredible aroma as it simmers. We’ll build the flavors in layers, starting with the vegetables and ending with a bright touch of lemon and parsley. Grab a large Dutch oven or a heavy-bottomed pot, as this piece of cookware is perfect for providing even heat and preventing scorching.

One of my key techniques here is to cook the mushrooms separately. This might seem like an extra step, but I promise it’s worth it. Sautéing them on their own allows them to release their moisture and brown beautifully, developing a deep, meaty flavor that you just can’t achieve by tossing them straight into the simmering broth. Let’s get started!

Step 1: Build Your Flavor Base

Heat the olive oil in your Dutch oven over medium heat. Once it shimmers, add the chopped onion, carrots, and celery. This trio is your mirepoix, the foundation of countless soups and stews. Cook them, stirring occasionally, for about 6 to 8 minutes. You’re not looking to brown them, but rather to soften them until the onion is translucent and everything is fragrant. This slow sauté coaxes out their natural sweetness.

Step 2: Brown the Chicken

Next, add your bite-sized chicken thigh pieces to the pot with the softened vegetables. Spread them in a single layer as much as possible and let them cook until they’re lightly browned on all sides. This isn’t about cooking the chicken through at this stage. It’s about creating flavor through the Maillard reaction, that magical browning process that adds so much depth to meats.

Step 3: Simmer the Soup

Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot with your spoon, that’s pure flavor! Stir in the rinsed pearl barley, the bay leaves, dried thyme, and that all important smoked paprika. Give it a good season with salt and freshly ground black pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 50 minutes. The barley should be tender and the chicken cooked through.

Step 4: Sauté the Mushrooms and Garlic

While your soup is simmering away, heat a separate skillet over medium-high heat. Add the sliced cremini mushrooms to the dry, hot pan. Let them cook, stirring only occasionally, until they have released all their liquid and begin to brown nicely. This should take about 5 to 7 minutes. Once they’re browned, add the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Set the mushrooms and garlic aside.

Step 5: Finish and Serve

Once the barley is tender, stir the beautifully browned mushrooms and garlic into the soup. Remove the pot from the heat and fish out the two bay leaves, as you don’t want anyone to bite into those. Finally, stir in the fresh, chopped parsley and the fresh lemon juice. This last step is crucial. The fresh herbs and acid will brighten up all the rich, savory flavors, making the soup taste vibrant and complete. Have a taste and add any additional salt or pepper if it needs it before ladling it into bowls.

How To Serve Chicken Barley Soup

Once your beautiful, aromatic soup is ready, serving it is half the fun. This chicken barley soup is so hearty and packed with goodness that it can easily stand as a complete meal all on its own. A generous ladleful into a deep, cozy bowl is often all you need for a satisfying lunch or dinner. The colors from the carrots and parsley make it look as good as it tastes.

However, if you’re looking to round out the meal or make it feel a little more special, there are plenty of wonderful accompaniments. The key is to choose things that complement the soup’s rich, savory, and slightly smoky flavors without overpowering them. It’s all about adding texture and creating a comforting dining experience.

Here are a few of my favorite ways to serve it:

• Crusty Bread: This is a non-negotiable in my house. A thick slice of crusty sourdough, a warm dinner roll, or a piece of focaccia is perfect for sopping up every last drop of the delicious broth. For an extra touch, toast the bread and rub it with a raw garlic clove before serving.
• A Simple Garnish: Sometimes, a simple finishing touch is all you need. A dollop of sour cream or full-fat Greek yogurt can add a lovely creamy tang that cuts through the richness of the soup. A sprinkle of extra fresh parsley, some chopped chives, or even a little bit of grated Parmesan or sharp white cheddar cheese on top is also wonderful.
• A Light Salad: If you want to add some fresh greens to the meal, serve the soup with a simple side salad. A mix of tender lettuces with a bright, lemony vinaigrette would be the perfect counterpoint to the warm, hearty soup.
• Hearty Crackers: Don’t underestimate the simple pleasure of a good cracker. Classic saltines, oyster crackers, or a whole-grain crispbread add a delightful crunch and are perfect for dipping.

No matter how you choose to serve it, this soup is meant to be enjoyed slowly. It’s the kind of food that encourages you to sit down, relax, and savor each and every spoonful. It’s perfect for a quiet weeknight dinner or for sharing with loved ones on a chilly Sunday afternoon.

How To Store & Reuse Chicken Barley Soup Leftovers

One of the best things about making a big pot of soup is having leftovers for the next day. I honestly think this chicken barley soup tastes even better on day two, after the flavors have had more time to meld and deepen. Storing it properly is key to making sure it stays fresh and delicious for you to enjoy again.

The most important thing to remember is to let the soup cool down before you store it. Leaving a large, hot pot of soup on the counter for too long is a food safety concern. To speed up the cooling process, you can transfer it to a shallower container or place the pot in an ice bath in your sink. Once it has cooled to near room temperature, it’s ready to be stored.

Here’s my guide for storing and reheating your leftover soup:

• Refrigerating: Pour the cooled soup into an airtight container and store it in the refrigerator. It will keep well for up to 4 days. You’ll notice that the barley will continue to absorb some of the broth as it sits, making the soup thicker. This is perfectly normal!
• Reheating: To reheat, simply pour your desired amount into a saucepan and gently warm it over medium-low heat on the stovetop, stirring occasionally until it’s heated through. You will likely need to add a splash of extra chicken broth or water to thin it out to your preferred consistency. You can also reheat individual portions in the microwave.
• Freezing: This soup freezes beautifully! Once completely cooled, ladle it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of space at the top to allow for expansion. It will last for up to 3 months in the freezer. To serve, let it thaw overnight in the refrigerator before reheating on the stove as described above.

As for reusing, while enjoying a simple bowl of reheated soup is wonderful, you can get creative too. If the leftover soup is particularly thick, it can be served over a bed of fluffy quinoa or brown rice for a different kind of meal. It becomes more of a hearty stew, and it’s absolutely delicious this way. It’s a great way to stretch one meal into two completely different experiences.

Substitutions & Variations For Chicken Barley Soup

While I absolutely adore this recipe just as it is, one of the joys of home cooking is making a dish your own. This chicken barley soup is wonderfully adaptable, so feel free to experiment based on what you have in your pantry or your family’s preferences. It’s a forgiving recipe that welcomes a little bit of creative flair.

Whether you need to accommodate a dietary restriction or you just want to try a different flavor combination, there are plenty of easy swaps and additions you can make. Just remember to adjust cooking times as needed, especially if you’re changing the grain. Think of this recipe as a fantastic template for your own soup creations.

Here are some substitutions and variations to get you started:

• Protein Swaps: If you’re not a fan of chicken thighs, you can certainly use boneless, skinless chicken breasts. Just be careful not to overcook them, perhaps adding them in the last 20 minutes of simmering. Leftover shredded rotisserie chicken is another fantastic shortcut. For a change of pace, try using turkey, or for a vegetarian option, replace the chicken with a can of cannellini beans or chickpeas, adding them in the last 15 minutes of cooking.
• Different Grains: If you don’t have pearl barley, farro is an excellent substitute with a similar chewy texture and nutty flavor. Brown rice or wild rice would also be delicious, though you’ll need to adjust the simmering time according to the package directions. For a gluten-free version, quinoa is a great choice; just add it in the last 15-20 minutes of cooking.
• Vegetable Additions: This soup is a great way to use up extra vegetables. Feel free to add diced parsnips or potatoes along with the carrots and celery. Hearty greens like chopped kale or spinach can be stirred in during the last 5 minutes of cooking until they wilt. Corn, peas, or green beans are also wonderful additions.
• Flavor Twists: For a more herbaceous soup, add a sprig of fresh rosemary or a teaspoon of dried sage along with the thyme. To add a bit of heat, a pinch of red pepper flakes can be stirred in with the smoked paprika. A splash of white wine to deglaze the pot after browning the chicken would also add another layer of complexity.

Don’t be afraid to play around! The core of the recipe is solid, and these little tweaks can help you discover a new family favorite. Cooking should be fun, and this soup is the perfect canvas for your culinary creativity.

5 FAQs About Chicken Barley Soup

Here are some straightforward answers to the most common questions I receive about this chicken barley soup recipe. I hope these little tips and tricks help you make the perfect pot of soup every single time.

Can I make this chicken barley soup in a slow cooker?

You absolutely can! A slow cooker is a wonderful tool for making this soup, and it makes the process even more hands-off. To adapt the recipe, I would still recommend doing the first few steps on the stovetop to build the best flavor. Start by heating the olive oil in a skillet and sautéing the onion, carrots, and celery until softened. Then, brown the chicken pieces in the same skillet.

Once that’s done, transfer the sautéed vegetables and browned chicken to your slow cooker. Add the chicken broth, rinsed barley, bay leaves, thyme, smoked paprika, salt, and pepper. Give it all a good stir, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Because the mushrooms won’t brown properly in the slow cooker’s moist environment, I highly recommend sautéing them with the garlic separately on the stovetop as directed in the original recipe. Stir the cooked mushrooms, fresh parsley, and lemon juice in during the last 15 minutes of cooking. It’s an easy conversion that yields a delicious, fuss-free meal.

What is the difference between pearl barley and hulled barley for this soup?

This is a great question, as the type of barley you use can significantly impact the texture and cooking time of your soup. The main difference lies in how much of the grain’s outer layer has been removed. Hulled barley is the most whole-grain form. It has only had the tough, inedible outer hull removed, leaving the bran and germ intact. This makes it very nutritious but also means it’s much chewier and takes longer to cook, often over an hour.

Pearl barley, which I recommend for this recipe, has been polished, or “pearled,” to remove both the hull and the bran layers. This process makes it less nutritious than hulled barley, but it results in a grain that is more tender and cooks much faster, usually in about 45 to 50 minutes. For this chicken barley soup, the softer texture and quicker cooking time of pearl barley are ideal, as it becomes plump and tender without overcooking the other ingredients. If you only have hulled barley, you’ll need to increase the simmering time accordingly.

Is this chicken barley soup recipe healthy?

Yes, I would certainly consider this a very healthy and well-balanced meal. It’s packed with wholesome ingredients that offer a wide range of nutritional benefits. The chicken thighs provide a fantastic source of lean protein, which is essential for muscle repair and keeping you feeling full and satisfied. The barley is a standout ingredient for health; it’s a wonderful source of dietary fiber, which is great for digestive health and can help manage blood sugar levels. It also provides important minerals like manganese and selenium.

Beyond that, the soup is loaded with vegetables like carrots, celery, onions, and mushrooms, which contribute essential vitamins, minerals, and antioxidants. By using low-sodium chicken broth, you have full control over the sodium content, making it a heart-healthy choice. The fresh parsley and lemon juice at the end not only add bright flavor but also a boost of Vitamin C. It’s a nutrient-dense, comforting meal that nourishes the body and the soul.

Why did my barley get mushy in my chicken barley soup?

There are a couple of common reasons why barley might turn mushy in a soup. The most likely culprit is simply overcooking. Just like pasta, barley will continue to soften the longer it’s cooked, and if it simmers for too long, it can break down and lose its pleasant chewy texture. That’s why it’s a good idea to start checking for doneness around the 45-minute mark. You want it to be tender but still have a slight “bite” to it.

Another potential reason is using the wrong type of barley. Quick-cooking barley, which has been pre-steamed and dried, cooks in about 10-15 minutes. If you use it in a recipe that calls for a 50-minute simmer, it will definitely become mushy. Always check the package and use pearl barley for this recipe’s specified cooking time. Lastly, remember that barley will continue to absorb liquid and soften as it sits in the hot soup, even after you’ve turned off the heat. This is especially true for leftovers, which is why the soup often thickens overnight.

Can I use chicken breasts instead of thighs in this soup?

Of course! While I’m partial to the rich flavor and tenderness of chicken thighs, you can definitely substitute boneless, skinless chicken breasts if that’s what you prefer or have on hand. The key to using chicken breasts in soup is to avoid overcooking them, as they are much leaner than thighs and can become dry and tough if simmered for too long.

You have two great options. First, you can proceed with the recipe as written, browning the bite-sized chicken breast pieces at the beginning. They will likely be fully cooked by the time the barley is tender. Your second option, and the one I’d probably recommend for the most tender results, is to add the chicken breast pieces to the soup during the last 15 to 20 minutes of the simmering time. This gives them just enough time to cook through without becoming tough. Either way, the soup will still be absolutely delicious.

Try These Recipes Next

If you loved the comforting, hearty nature of this soup, I have a few other recipes I know you’ll enjoy.

• Easy Homemade Chicken Soup: For days when you crave the ultimate classic, this simple and soulful recipe is pure comfort in a bowl.
• Creamy Chicken and Wild Rice Soup (Crockpot): Let your slow cooker do the work with this incredibly rich and creamy soup that’s perfect for a chilly evening.
• Grilled Steak with Barley Salad: If you’ve got leftover barley, this is the recipe for you! It’s a fantastic, hearty salad that makes a perfect summer meal.

I hope you have as much fun making these dishes as my family and I do eating them!