Chicken, Barley & Freekeh Soup

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Indulge in the wholesome goodness of this Chicken, Barley & Freekeh Soup—a nutritious, hearty, and effortlessly prepared dish. Perfect for a chilly evening or when seeking comfort during a bout of under-the-weather blues, this one-pot wonder is a simple yet satisfying meal. Brimming with flavourful ingredients like onions, carrots, celery, nutty grains, herbs, and tender juicy chicken, this soup promises both health and comfort. For a delightful and wholesome dining experience, pair it with some freshly baked crunchy bread on the side.

Chicken, Barley & Freekeh Soup in small pan with bread and soup spoon and green cloth to side. Grey background

There’s something truly comforting about a steaming bowl of soup—it warms the soul and provides solace. Whether you’re feeling under the weather or simply seeking a soothing experience, soup is the ultimate comfort food. Moreover, studies have revealed its potential to shorten the duration of a cold—truly a win-win situation.

The combination of freekeh and barley in this soup not only adds heartiness but also introduces a health-conscious and versatile grain. Beyond soups, this dynamic duo shines as a robust base for sides and brings equal brilliance to salads. If the mixed freekeh and barley aren’t available, opting for all pearl barley remains an excellent alternative with no compromise on flavor.

While my childhood memories involve my Mum’s comforting beef and barley soup, I’ve developed a fondness for this lighter yet equally delicious chicken and grain soup. The preference for homemade chicken stock enhances the wholesome profile, but a high-quality store-bought liquid stock serves as an equally impressive substitute—no more stock cubes needed for this one!

I trust that you’ll relish the hearty, healthy, and nutty goodness of this chicken and grain soup as much as we do!

Ingredients required for chicken, barley & freekeh soup

Here’s a brief overview of the ingredients required for the Chicken, Barley & Freekeh Soup. For detailed instructions, you can find the complete recipe at the bottom of this post!

Chicken, Barley & Freekeh Soup Ingredients board. Freekeh & Barley, brown onions, chicken stock, olive oil, bay leaves, thyme, parsley, Chinese cooking wine, chicken breast, celery and salt

How to make

Preparing this soup is a straightforward process—simply sauté the vegetables, swiftly deglaze the pot, and incorporate the remaining ingredients. Don’t forget to shred the chicken as well!

Saute – heat oil in a large saucepan or stock pot. Add onions, carrot and celery along with the salt and saute for 6-8 minutes or until softened.
Deglaze – pour in the Chinese cooking wine and allow to bubble up and mostly evaporate.
Add – add the freekeh & barley mix, chicken stock, fresh herbs and chicken breast to the pot. Bring to the boil then reduce heat to low and simmer gently for 15 minutes.
Remove chicken – after 15 minutes, the chicken should be cooked. Remove with tongs and set aside to cool slightly (cool enough to shred with your hands) while the soup continues to cook for a further 20-25 minutes or until the grains are al dente.
Shred chicken – meanwhile, using clean hands, shred the chicken into bite size pieces.
Return chicken – once grains are tender, return the shredded chicken to the pot. Simmer for a further 2-3 minutes or until chicken is heated through. Stir through parsley if using and season the soup with salt and pepper to taste.
Serve – ladle soup into bowls and serve with fresh crunchy bread or bread rolls.

carrot, onion and celery added to saucepan

Storage

To store the Chicken, Barley & Freekeh Soup:

Refrigeration:
- Allow the soup to cool to room temperature before transferring it to an airtight container.
- Store in the refrigerator for up to 3-4 days.
Freezing:
- For longer storage, you can freeze the soup.
- Once cooled, ladle the soup into freezer-safe containers, leaving some space for expansion.
- Label the containers with the date.
- Freeze for up to 2-3 months.
Reheating:
- When ready to enjoy, thaw frozen soup in the refrigerator overnight.
- Reheat on the stove over medium heat, stirring occasionally, until thoroughly warmed.
- Alternatively, reheat in the microwave, stirring at intervals.

grain and chicken soup in an old saucepan with silver spoon on top. bread in background

chicken and barley soup in pan with silver spoon

FAQ’S

What is freekeh?

Freekeh is an ancient middle eastern grain which is made from young durum wheat which is roasted or smoked then polished to remove the shells. The grain is then cracked to varying degrees of coarseness. Freekeh is a healthy grain which is a great source of nutrients including fibre, manganese and phosphorus as well as protein. It is a delicious addition to soups, stews and salads. Once open, store in a cool dry place.

What is barley?

Pearl barley (or pearled barley) is an ancient cereal grain that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. It is a good source of dietary fiber, energy, protein, vitamins and minerals which can help reduce cholesterol and blood sugar levels. It may also aid in weight loss and improve digestion. Barley is great to use in soups and casseroles or as an alternative to rice in dishes such as risotto. Once open, store in a cool dry place.

Is freekeh & barley gluten-free?

No, freekeh and barely are not gluten-free. They are both made from durum wheat, which contains gluten. If you are after a gluten-free option, you could use quinoa or wild rice instead. It will still taste amazing

Can I make this soup vegan?

Yes, you can easily make this soup vegan by substituting the chicken for chickpeas or adding extra vegetables like chopped eggplant, zucchini or mushrooms. Make sure you use a ‘vegan’ vegetable stock also.

Does the freekeh & barley need to be soaked prior to using?

No, freekeh and barley do not need to be soaked. It cooks in 30 minutes without soaking.