Scarborough Fair Chicken Barley Soup

Cozy up with a bowl of Scarborough Fair Chicken Barley Soup, a hearty and aromatic dish brimming with nourishing ingredients and herbal charm. This recipe pairs tender, shredded chicken thighs with wholesome pearl barley and a medley of vegetables, all simmered in a fragrant broth infused with fresh parsley, sage, rosemary, and thyme—a nod to the classic folk tune. A hint of lemon juice adds brightness, while the rich depth comes from a slow simmer that melds the flavors beautifully. Perfect for chilly evenings or a satisfying lunch, this comforting soup is easy to prepare in under an hour and is best served with crusty bread or a fresh side salad. Discover a delicious balance of nutrition and nostalgia in every spoonful!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 4 pieces chicken thighs, boneless and skinless
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 8 cups low-sodium chicken broth
• 0.75 cup pearl barley
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 1 leaf bay leaf
• 2 tablespoons lemon juice
• 2 cups water (optional, if needed)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken thighs with a pinch of salt and pepper, then add them to the pot. Sear the chicken for about 3-4 minutes on each side, or 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 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic and cook for 1 minute, until fragrant.

Step 5

Pour in the chicken broth and stir to deglaze the bottom of the pot, scraping up any browned bits.

Step 6

Return the chicken thighs to the pot, along with the pearl barley, parsley, sage, rosemary, thyme, salt, black pepper, and bay leaf.

Step 7

Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 30 minutes, or until the chicken is cooked through and the barley is tender.

Step 8

Remove the chicken thighs from the pot and shred them using two forks. Discard any excess fat or connective tissue, then return the shredded chicken to the soup.

Step 9

Stir in the lemon juice and let the soup simmer for an additional 5-10 minutes. If the soup is too thick, you can add 1-2 cups of water to reach your desired consistency.

Step 10

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

Step 11

Remove the bay leaf before serving. Ladle the soup into bowls, garnishing with fresh parsley, if desired.

Step 12

Serve warm with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3373.1g)

Amount per serving	% Daily Value*
Calories	1886.4

Total Fat 78.6g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 500mg	0%
Sodium 3468.2mg	0%
Total Carbohydrate 158.6g	0%
Dietary Fiber 32.1g	0%
Total Sugars 22.9g
Protein 139.2g	0%

Vitamin D 0IU	0%
Calcium 246.4mg	0%
Iron 9.4mg	0%
Potassium 2381.0mg	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: 37.3%

Protein: 29.3%

Carbs: 33.4%