1. Prep all ingredients
  2. Make soup
  3. Heat up bread (optional)
Chicken barley soup
This soup has so much flavor because you brown the chicken and vegetables first. But it is still a quick recipe because the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn't come out too oily.
Course: Main Dish, Soup
Cuisine: Poultry, Soup
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large pot on high heat. Add the olive oil and get hot. Add the chicken and let brown for 8 minutes, mixing periodically.
  2. Add the onions, garlic, ginger, carrots and tomatoes. Mix and let cook 5 more minutes.
  3. Add the rest of the ingredients (including the barley) and 5 cups of water. Cook on medium-high for at least 1 hour but up to 3 hours.
  4. Remove chicken bones, lemongrass stalks and chunk of ginger if you would like.
  5. Serve hot with toasted bread. Salt to taste.
Notes & Tips:

Feel free to add or subtract your own vegetables like mushrooms, sweet potatoes, celery and zucchini. My favorite part of this soup is that everything is in big pieces so prep is very quick.

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Leftover tips for tomorrow’s lunch:

This soup reheats beautifully and will be even thicker the next day! Add fresh basil, mint or cilantro right before you serve for a fresh new flavor!

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