Grandma's Chicken Barley Soup

Warm, comforting, and packed with nostalgic flavors, Grandma’s Chicken Barley Soup is the ultimate recipe for cozy evenings or a nourishing pick-me-up. Made with tender, shredded chicken thighs simmered in a rich, homemade broth, this hearty soup is infused with the wholesome goodness of pearl barley, fresh vegetables, fragrant thyme, and a hint of garlic. The slow-cooked process creates a depth of flavor that feels like a hug in every spoonful, while the addition of freshly chopped parsley adds a bright, finishing touch. Perfect for meal prep or serving a hungry family, this easy-to-make soup pairs beautifully with crusty bread for dunking. Whether you're chasing away the chill or recovering from a cold, this classic chicken barley soup will fill your kitchen—and heart—with warmth.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin removed)
• 8 cups Chicken broth
• 2 cups Water
• 0.75 cup Pearl barley
• 2 medium Carrots (peeled and diced)
• 2 pieces Celery stalks (diced)
• 1 medium Yellow onion (chopped)
• 2 cloves Garlic cloves (minced)
• 1 piece Bay leaf
• 2 sprigs Fresh thyme (or 1 tsp dried thyme)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

1. Add the chicken thighs, chicken broth, and water to a large stockpot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 30 minutes. Skim off any foam or impurities that rise to the surface.

Step 2

2. Remove the chicken thighs from the pot and set them aside to cool. Strain the broth if necessary to remove any bits. Once the chicken is cool enough to handle, shred the meat from the bones and set it aside. Discard the bones.

Step 3

3. Rinse the pearl barley under cold water using a fine mesh strainer to remove excess starch.

Step 4

4. Return the strained broth to the pot over medium heat. Add the pearl barley, carrots, celery, onion, garlic, bay leaf, and thyme. Stir well and simmer for 45 minutes, or until the barley and vegetables are tender.

Step 5

5. Add the shredded chicken back to the pot and season the soup with salt and black pepper. Simmer for an additional 10–15 minutes to heat the chicken through and let the flavors meld.

Step 6

6. Remove the bay leaf and thyme sprigs from the pot. Taste and adjust seasoning if necessary.

Step 7

7. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(3258.8g)

Amount per serving	% Daily Value*
Calories	1613.9

Total Fat 46.3g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 0g
Cholesterol 376mg	0%
Sodium 7288.4mg	0%
Total Carbohydrate 149.7g	0%
Dietary Fiber 30.1g	0%
Total Sugars 16.3g
Protein 148.3g	0%

Vitamin D 20IU	0%
Calcium 383.1mg	0%
Iron 13.8mg	0%
Potassium 3767.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 36.9%

Carbs: 37.2%