A Nourishing Chicken Soup That Actually Fills You Up
This Hearty Chicken Soup with Ancient Grains, Barley and Freekeh is the kind of nourishing, satisfying meal you turn to when you want real comfort in a bowl. Thick with tender shredded chicken, wholesome vegetables and nutty ancient grains, this is not a thin, watery soup that leaves you hungry an hour later. It is hearty, warming and filling enough to stand proudly as dinner all on its own.
Growing up, my mum made a beautiful beef and barley soup that simmered away on the stove for hours. It was rich, comforting and completely satisfying. These days, I find myself reaching for this lighter version instead. This Hearty Chicken Soup with Ancient Grains has all that nostalgic comfort, but with tender shredded chicken and wholesome grains that make it feel nourishing rather than heavy.
Barley gives you that classic, comforting texture, while freekeh adds a slightly nutty flavour that makes the whole bowl more interesting. As the grains cook, they gently thicken the broth so you end up with a chicken and ancient grain soup that truly fills you up. It is simple, one pot cooking at its best, and even better the next day.
Why You’ll Love This Chicken Soup with Ancient Grains
- It actually fills you up.
The combination of pearl barley and freekeh makes this chicken soup hearty and satisfying, not light and watery. - Wholesome but not heavy.
Tender shredded chicken, simple vegetables and nourishing ancient grains give you comfort without feeling overly rich. - One pot and low fuss.
Everything cooks together in one saucepan, which means less washing up and an easy midweek dinner win. - Perfect for meal prep.
The grains soak up even more flavour overnight, so leftovers are just as good, if not better. - Flexible and forgiving.
Use all pearl barley if that’s what you have, swap in chickpeas for a vegetarian option, or add extra vegetables to make it your own.
Tips when Making the Soup
- Take your time with the vegetables.
Let the onion, carrot and celery soften properly to build flavour from the start. - Keep it at a gentle simmer.
A slow simmer keeps the chicken tender and prevents the pearl barley and freekeh from turning mushy. - Check the grains for doneness.
They should be tender with a slight bite. Overcooking will make the soup too thick. - Adjust the consistency as needed.
The ancient grains will thicken the broth, especially the next day. Add a splash of hot water or stock when reheating if needed. - Season right at the end.
Grains absorb salt, so always taste and adjust before serving. - It’s even better the next day.
The flavours deepen overnight, making it perfect for leftovers.
Serving Suggestions
This Hearty Chicken Soup is satisfying enough to serve on its own, but it is even better with something warm and crusty on the side. A thick slice of sourdough or crunchy bread is perfect for soaking up the nutty broth, and a simple green salad with a sharp vinaigrette balances the richness beautifully. If you are serving it for a relaxed weekend lunch, a little grated parmesan or a squeeze of fresh lemon over the top just before serving lifts the flavours and makes the whole bowl feel extra special.
Storage
Leftover chicken and ancient grain soup stores beautifully, which makes it ideal for meal prep. Allow the soup to cool completely before transferring it to an airtight container and refrigerate for up to four days. The pearl barley and freekeh will continue to absorb liquid as it sits, so when reheating you may need to add a splash of water or extra stock to loosen it.
This soup also freezes well for up to three months. Simply thaw overnight in the fridge and reheat gently on the stove until piping hot.
FAQ’s
What are ancient grains?
Ancient grains are grains that have remained largely unchanged for thousands of years. In this soup, pearl barley and freekeh add texture, fibre and a subtle nutty flavour that makes the broth more satisfying.
Is this chicken and ancient grain soup gluten free?
No. Barley and freekeh both contain gluten. For a gluten free version, you could substitute quinoa or wild rice instead.
Can I make this soup vegetarian?
Absolutely. Swap the chicken for chickpeas or white beans and use a good quality vegetable stock. You can also add extra vegetables like zucchini or mushrooms for more body.
Do I need to soak the pearl barley or freekeh first?
No soaking is required. Both grains cook directly in the soup and become tender as they simmer.
This Hearty Chicken Soup with Ancient Grains is wholesome, comforting and guaranteed to keep you full. If you make it, I would love to hear what you think. Leave a comment below and let me know how it turned out for you.
chicken soup with ancient grains
More Soup Recipes:
- Creamy Thai Panang Pumpkin Soup
- Hearty Chicken & Vegetable Quinoa Soup (One-Pot)
- Easy Homemade Wonton Noodle Soup
- Roasted Carrot Soup with Chickpeas
Hearty Chicken Soup with Ancient Grains
Equipment
- Large stockpot or saucepan
Ingredients
- 1 tablespoon olive oil
- 2 onions, diced
- 2 carrots, diced
- 2 celery sticks, sliced
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 2 tablespoons Chinese cooking wine (Shaoxing wine)
- ½ cup each of pearl barley and freekeh (or use all pearl barley)
- 2 litres chicken stock
- 2 fresh bay leaves (or 1 dried)
- 4 sprigs fresh thyme
- 2 chicken breast fillets
- ½ cup parsley leaves, roughly chopped (optional)
TO SERVE
- Fresh crunchy bread or sourdough
- Chopped fresh parsely
Instructions
- Heat olive oil in a large deep stockpot over medium heat until hot. Add the onion, carrot, celery, garlic and salt and saute for 6-8 minutes or until softened.
- Pour in the wine to deglaze the pan and cook, stirring for 1 minute. Add the pearl barley and freekeh, chicken stock, chicken breast, bay leaves and thyme. Bring to a gentle boil. Once boiling, reduce heat to low and simmer gently, uncovered, for 15 minutes.
- Using tongs, remove the chicken breast to a plate and set aside to cool slightly. Continue cooking the soup for a further 20 minutes or until barley and freekeh are al dente (tender to the bite).
- Meanwhile, once chicken has cooled slightly, using clean hands or two forks, shred the chicken meat into bite size pieces.
- Once the grains are tender, return the shredded chicken to the soup and heat through until piping hot. Stir through parsley and season to taste with salt and pepper. Ladle into bowls and serve with fresh crunchy bread. Garnish with extra chopped fresh parsley and cracked black pepper.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Stock matters: Because this is a simple soup, a good quality chicken stock makes a big difference to the final flavour. Homemade is ideal, but a quality liquid stock works beautifully.
- Consistency. The barley and freekeh will continue to absorb liquid as the soup sits. Add a splash of hot water or extra stock when reheating to loosen it to your preferred thickness.
- Make it vegetarian: Swap the chicken for chickpeas or white beans and use vegetable stock for an easy plant based version.
- NUTRITIONAL INFORMATION: This nutrition information is a guide only and does not include any sides you may serve with it, such as bread etc.
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