Hearty and Healthy: Chicken Vegetable Barley Soup Recipe
Chicken Vegetable Barley Soup is a comforting and nourishing dish, perfect for chilly evenings or when you’re feeling under the weather. This recipe combines tender chicken, wholesome vegetables, and chewy barley in a flavorful broth, creating a satisfying and healthy meal. It’s also incredibly versatile, allowing you to customize it with your favorite vegetables and herbs.
This comprehensive guide will walk you through each step of preparing this delicious soup, providing detailed instructions and helpful tips to ensure a successful and flavorful outcome. Get ready to enjoy a bowl of warm, nourishing goodness!
## Why You’ll Love This Recipe
* **Healthy and Nutritious:** Packed with protein, fiber, and essential vitamins and minerals.
* **Comforting and Flavorful:** A warm and satisfying soup that’s perfect for any time of year.
* **Versatile and Customizable:** Easily adaptable to your preferences and dietary needs.
* **Budget-Friendly:** Uses simple, affordable ingredients.
* **Easy to Make:** Requires minimal effort and readily available ingredients.
* **Great for Meal Prep:** Makes a large batch that can be enjoyed throughout the week.
## Ingredients You’ll Need
* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs (or a combination). Chicken thighs tend to be more flavorful and stay moist during cooking. Cut into bite-sized pieces. If using bone-in chicken, you may need to adjust cooking time and debone after simmering.
* **Barley:** 1 cup pearl barley. Pearl barley is the most common type and cooks relatively quickly. You can also use hulled barley, but it will require a longer cooking time (about 45-60 minutes). Rinse the barley thoroughly before adding it to the soup to remove any excess starch.
* **Vegetables:**
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup chopped green beans (fresh or frozen)
* Optional: 1 cup chopped mushrooms, 1 cup chopped zucchini, 1 cup chopped potatoes. Feel free to add any other vegetables you enjoy.
* **Broth:** 8 cups chicken broth (low-sodium preferred). Using homemade broth will enhance the flavor of the soup, but store-bought works well too. Vegetable broth can be used for a vegetarian version.
* **Herbs and Spices:**
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried oregano
* 1 bay leaf
* Salt and pepper to taste
* Optional: Fresh parsley or dill, chopped, for garnish
* **Olive Oil:** 2 tablespoons. For sautéing the vegetables. You can substitute with other cooking oils like canola or avocado oil.
## Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Ladle
## Step-by-Step Instructions
1. **Prepare the Chicken:**
* Cut the chicken into bite-sized pieces (about 1-inch cubes). This ensures that the chicken cooks evenly and is easy to eat in the soup.
* Season the chicken with salt and pepper. A simple seasoning will enhance the flavor of the chicken.
2. **Sauté the Vegetables:**
* Heat the olive oil in a large pot or Dutch oven over medium heat.
* Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. **Add the Chicken and Spices:**
* Add the seasoned chicken to the pot and cook until lightly browned on all sides. This will help to seal in the juices and add flavor.
* Stir in the dried thyme, rosemary, and oregano. The spices will infuse the vegetables and chicken with a wonderful aroma and flavor.
4. **Add the Broth and Barley:**
* Pour in the chicken broth and add the bay leaf.
* Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Simmering allows the flavors to meld together and the chicken to become tender.
5. **Add Remaining Vegetables:**
* Add the frozen peas, frozen corn, and chopped green beans (and any other optional vegetables you’re using) to the pot.
* Continue to simmer for another 15-20 minutes, or until the barley is tender and the vegetables are cooked through. Check the barley for doneness by tasting it. It should be slightly chewy but not hard.
6. **Season and Serve:**
* Remove the bay leaf from the soup. Bay leaves are used for flavoring but are not meant to be eaten.
* Taste the soup and adjust the seasoning with salt and pepper as needed.
* Garnish with fresh parsley or dill, if desired.
* Serve hot and enjoy!
## Tips for the Best Chicken Vegetable Barley Soup
* **Use High-Quality Broth:** The broth is the base of the soup, so using a good-quality broth will make a big difference in the overall flavor. Homemade broth is always best, but if you’re using store-bought, opt for a low-sodium variety.
* **Don’t Overcook the Chicken:** Overcooked chicken can become dry and tough. Cook the chicken just until it’s lightly browned on the outside and cooked through. It will continue to cook as the soup simmers.
* **Rinse the Barley:** Rinsing the barley before adding it to the soup helps to remove any excess starch, which can make the soup cloudy.
* **Adjust the Consistency:** If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last 10 minutes of cooking. For a thinner soup, add more broth.
* **Add Acid for Brightness:** A squeeze of lemon juice or a splash of vinegar can brighten up the flavors of the soup. Add it at the end of cooking, just before serving.
* **Use Fresh Herbs:** Fresh herbs add a vibrant flavor and aroma to the soup. If you have fresh herbs on hand, use them instead of dried herbs. Add them at the end of cooking to preserve their flavor.
* **Sauté Vegetables Properly:** Sautéing the vegetables before adding them to the broth helps to develop their flavor and sweetness.
* **Simmer for Flavor:** Simmering the soup for a sufficient amount of time allows the flavors to meld together and create a richer, more complex taste.
* **Season Generously:** Don’t be afraid to season the soup generously with salt and pepper. Taste the soup throughout the cooking process and adjust the seasoning as needed.
## Variations and Substitutions
* **Vegetarian/Vegan:** Substitute vegetable broth for chicken broth and omit the chicken. Add a can of drained and rinsed chickpeas or white beans for protein.
* **Gluten-Free:** Substitute quinoa or rice for barley.
* **Different Protein:** Use shredded leftover rotisserie chicken, ground turkey, or sausage instead of chicken breast.
* **Different Vegetables:** Add or substitute any vegetables you like, such as sweet potatoes, butternut squash, kale, or spinach.
* **Spicy:** Add a pinch of red pepper flakes or a diced jalapeño pepper for a spicy kick.
* **Lemon Chicken Barley Soup:** Add the zest and juice of one lemon to the soup during the last 10 minutes of cooking for a bright and refreshing flavor.
## Serving Suggestions
* Serve with a crusty bread or crackers for dipping.
* Top with a dollop of sour cream or Greek yogurt.
* Garnish with fresh herbs, such as parsley, dill, or chives.
* Serve as a starter or a main course.
* Pair with a side salad for a complete meal.
## Storage and Reheating Instructions
* **Storage:** Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** Freeze the soup in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
* **Reheating:** Reheat the soup on the stovetop over medium heat, or in the microwave until heated through. Add a little broth or water if the soup is too thick.
## Nutritional Information (per serving, approximate)
* Calories: 300-400
* Protein: 25-35g
* Fat: 10-15g
* Carbohydrates: 30-40g
* Fiber: 5-7g
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*
## Chicken Vegetable Barley Soup Recipe
**Prep Time:** 20 minutes
**Cook Time:** 1 hour
**Total Time:** 1 hour 20 minutes
**Servings:** 6-8
**Ingredients:**
* 1. 5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 cup pearl barley, rinsed
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 2 cloves garlic, minced
* 1 cup frozen peas
* 1 cup frozen corn
* 1 cup chopped green beans (fresh or frozen)
* 8 cups chicken broth (low-sodium preferred)
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried oregano
* 1 bay leaf
* Salt and pepper to taste
* 2 tablespoons olive oil
* Fresh parsley or dill, chopped, for garnish (optional)
**Instructions:**
1. **Prepare the Chicken:** Cut the chicken into bite-sized pieces and season with salt and pepper.
2. **Sauté the Vegetables:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until softened. Add the garlic and cook for another minute, until fragrant.
3. **Add the Chicken and Spices:** Add the chicken to the pot and cook until lightly browned on all sides. Stir in the dried thyme, rosemary, and oregano.
4. **Add the Broth and Barley:** Pour in the chicken broth and add the bay leaf and barley. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
5. **Add Remaining Vegetables:** Add the frozen peas, frozen corn, and green beans to the pot. Continue to simmer for another 15-20 minutes, or until the barley is tender and the vegetables are cooked through.
6. **Season and Serve:** Remove the bay leaf from the soup. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley or dill, if desired. Serve hot.
Enjoy this delicious and healthy Chicken Vegetable Barley Soup! This recipe is perfect for a cozy night in or a comforting meal when you’re feeling under the weather. The combination of tender chicken, wholesome vegetables, and chewy barley creates a satisfying and flavorful experience that you’ll want to make again and again.