Chicken and Barley Soup


If you are looking to add more healthy foods to your diet, here is a great alternative to chicken noodle soup that taste just as good but is a healthier option. The traditional egg noodles found most chicken noodle soups don’t have much nutrition but barley on the other hand is perfectly good for you.

Chicken and Barley Soup | Cooking Classy

I make chicken noodle soup at my house almost every week lately so it’s nice to have something I can rotate it with. I will likely even find myself making this more than the traditional chicken noodle soup. I love the texture the barely adds and how filling it makes this soup.

This would also be a great recipe to have on hand next week when you have an abundance of leftover turkey from Thanksgiving.

Enjoy and stay warm!

Chicken and Barley Soup | Cooking Classy

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Chicken and Barley Soup

4.17 from 6 votes

A deliciously hearty soup filled with lean chicken and nutritious barely and veggies. 

Servings: 6
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes


  • 1 3/4 lbs boneless skinless chicken breast , cooked and shredded
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 4)
  • 1 1/2 cups chopped celery (about 4)
  • 1 1/2 cups chopped yellow onion (1 large)
  • 2 cloves garlic , minced
  • 4 (14.5 oz) cans low-sodium chicken broth, plus more as desired
  • 3/4 cup pearl barley (uncooked)
  • 2 bay leaves
  • 1 tsp dried sage
  • 1/2 tsp of each dried rosemary , thyme, and marjoram
  • Salt and freshly ground black pepper , to taste
  • 1/4 cup slightly packed , chopped fresh parsley
  • 1 Tbsp fresh lemon juice


  1. Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3 - 4 minutes, add garlic and saute 30 seconds longer. Stir in chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barely is tender, about 50 - 60 minutes.
  2. Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.
  3. Recipe source: Cooking Classy
Course: Soup
Cuisine: American
Keyword: Chicken Barley Soup
Author: Jaclyn


  • MaryAnn Coy: 5/10/19 My husband converted this to the crockpot yesterday & it is fabulous. I’m
    just getting over the flu, & it’s perfect. He could have made it stove top, but will do it slower cooker if he can find a way. The only changes he made were Low Sodium broth, no salt, (I have serious hypertension) & added 2 tsp Bell’s Seasoning, next time we’ll add more black pepper. But it’s really yummy, thanks for a great recipe. MA May 10, 2019 at 7:43pm Reply

  • Lea: I added fresh herbs (rosemary, marjoram & thyme) and sauté them with the onion and oil. It brings out the flavour in the broth.

    Was so easy to make, will make it again. April 7, 2019 at 1:19pm Reply

  • Wendy: This is so delicious. Great balance of flavors and I’ve made at least 6 times last year. Cold snap is coming and I’m making a pot this weekend. October 13, 2018 at 6:38pm Reply

  • Sharyn Grazis: Very bland. Followed recipe exactly. Big disappointment. September 28, 2018 at 7:53am Reply

  • Heidi Smith: This soup does great in the freezer, My husband loves it. April 18, 2018 at 5:38pm Reply

    • Jaclyn: Thanks for the feedback Heidi! April 19, 2018 at 1:48pm Reply

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