Hearty Mushroom Barley Soup with Chicken and Vegetables

Warm up with a bowl of hearty mushroom barley soup with chicken and vegetables, a comforting and protein-packed recipe perfect for cozy, nourishing meals. This flavorful soup features tender chicken, wholesome pearl barley, and a medley of earthy mushrooms, carrots, celery, and aromatic garlic, all simmered in a rich, herb-infused chicken broth. The addition of fresh thyme and a touch of parsley ties the flavors together beautifully, while the generous serving size makes it ideal for family dinners or meal prep. Ready in just over an hour, this one-pot wonder is both simple to prepare and incredibly satisfying, making it a go-to choice for healthy and delicious weeknight dinners. Whether you're craving a hearty lunch or looking for an immune-boosting meal, this chicken and barley soup is sure to hit the spot!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs or breasts
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 8 ounces cremini or button mushrooms, sliced
• 0.75 cup pearl barley
• 8 cups low-sodium chicken broth
• 1 teaspoon fresh thyme leaves
• 1 leaf dried bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium heat.

Step 2

Season the chicken thighs or breasts with a pinch of salt and pepper, then add them to the pot. Sear for 5-6 minutes per side until golden brown. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until softened and fragrant.

Step 4

Stir in the minced garlic and sliced mushrooms, and cook for an additional 3-4 minutes until the mushrooms release their moisture and begin to brown.

Step 5

Add the pearl barley to the pot, stirring to coat it in the mixture for 1 minute.

Step 6

Pour in the chicken broth, then return the seared chicken to the pot.

Step 7

Add the thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 8

Bring the soup to a boil, then reduce the heat to low and let it simmer, partially covered, for 40-45 minutes, or until the barley is tender and the chicken is fully cooked.

Step 9

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.

Step 10

Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3143.6g)

Amount per serving	% Daily Value*
Calories	1839.9

Total Fat 51.5g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 3465.5mg	0%
Total Carbohydrate 163.9g	0%
Dietary Fiber 34.1g	0%
Total Sugars 26.8g
Protein 182.8g	0%

Vitamin D 27.2IU	0%
Calcium 251.3mg	0%
Iron 11.2mg	0%
Potassium 3280.5mg	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: 25.0%

Protein: 39.5%

Carbs: 35.4%