Easy and quick, this delicious Chicken Barley Soup combines onions, carrots, celery, garlic, green beans, and chicken in a lightly seasoned broth. Rotisserie chicken helps this soup come together quickly.
Chicken Barley Soup is a family favorite and comes together in a little over 45 minutes, making it perfect for busy nights filled with laundry, homework, and chores. This soup recipe takes full advantage of one of those delectable rotisserie chickens, already cooked to perfection.
Ingredient Notes and Substitutions
See the complete ingredients on the recipe card below.
- Green Beans: Any green bean will work, including Haricots Verts. Just be sure to trim them and cut them into ¾-inch segments.
- Chicken Broth: Use low-sodium chicken broth. There is plenty of salt for flavor in the low-sodium version, and you can always add more to taste.
- Barley: In a pinch, you can substitute farro, wheat berries, or brown rice.
- Chicken: I used rotisserie chicken because it is convenient and tasty, but you can also use poached, grilled, baked, or roasted chicken.
How to Make Chicken Barley Soup
This is a summary; for the full list of ingredients and instructions, see the recipe card below.
- Heat a bit of olive oil in a Dutch oven or large pot. Add the onions, carrots, celery, and green beans; cook until the onion and celery soften.
- Add the garlic and poultry seasoning, stirring continuously. Add the chicken broth and bay leaves, then bring the mixture to a simmer.
- Add the barley, cover, and cook for 35-40 minutes.
- Uncover and add the chicken, cooking for 5 more minutes or until the barley is tender.
- Remove the bay leaves.
Tips for Success
- Peel the carrots and let that beautiful orange color shine through. Food should look aesthetically pleasing.
- Chop your vegetables really small, so they cook all the way through, and you get a variety of ingredients in every spoonful.
- Rotisserie chickens are available in club warehouses and most grocery stores.
- I really prefer using the medium barley (not the quick-cooking barley) in this recipe. Don’t overcook the barley, as it will get mushy if you let it simmer too long.
This delectable Chicken Barley Soup is super easy, quick, and totally family-friendly. Put the ingredients on your shopping list today and make your family an awesome, hearty meal.
More Soup Recipes
- Stuffed Pepper Soup
- Italian Wedding Soup
- Creamy Ham and Potato Soup
- Beef Barley Soup
- Meatball Soup
- Crack Chicken Soup
Chicken Barley Soup
Rotisserie chicken, carrots, celery, onions, green beans, and barley simmer in a broth for an easy, delicious, hearty soup. Perfect for a quick dinner on a cold winter night!
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Servings: 6 bowls
Calories: 289kcal
Ingredients
- 2 tablespoons olive oil
- 2 large carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 medium sweet onion, chopped
- 2 cups green beans, trimmed and cut in ¾ inch segments
- 2 cloves garlic, minced
- ½ teaspoon poultry seasoning
- 6 cups low-sodium chicken broth
- 2 bay leaves
- ¾ cup medium pearl barley, not the quick-cooking kind
- 2½ cups cooked chicken, cut into small bite-sized pieces
- salt and pepper to taste
Instructions
- Heat the olive oil in a heavy stockpot or Dutch oven over medium heat. Add carrots, celery, onions, and green beans; cook for 5-7 minutes, or until the onions and celery soften. Stir several times.
- Reduce the heat to low, add the garlic and poultry seasoning; stir continuously for 1 minute. Add the chicken broth and bay leaves. Bring the mixture to a boil, then reduce to a simmer.
- Add the barley, cover, and cook for 35-40 minutes or until the barley is tender.
- Uncover the pot, add the rotisserie chicken, then cook for 5 more minutes, or until the chicken is warm.
- Remove the bay leaves. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave on reduced power in short increments or on the stovetop over low heat until warm.
Nutrition
Calories: 289kcal | Carbohydrates: 27g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 145mg | Potassium: 650mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3746IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 3mg
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Melanie
This is one of those tasty wholesome recipes. It’s a great comfort meal option now the weather is cooler. Thanks for the great recipe, Beth!
Beth Pierce
The pleasure is all mine, Melanie!
Clarice
This Chicken Barley Soup recipe came at the perfect time! We actually have some leftover rotisserie chicken at home, but the kids are getting tired of eating it. We don’t have barley on hand, so I’m thinking of using brown rice instead. I love that this gives us a way to turn the leftovers into something completely different. Definitely saving this recipe to try!
Beth Pierce
Thanks, Clarice! Enjoy!
Lisa
With Fall season here and cooler days this is my go-to soup, it is always delicious and so easy to make. YUM!
Sonya
Using cooked chicken makes this feel much more manageable on a busy school night. Between homework and everything else, it’s helpful to have a dinner that doesn’t involve several pans. I’m adding this to my list of meals to try with my daughter.
Beth Pierce
Thanks, Soyna! Enjoy!
Kat
Simmering a pot of barley soup on rainy afternoons brings so much comfort. Using rotisserie meat saves precious time when everyone gets hungry at once.