Hearty Chicken Soup with Barley
This chicken and barley soup is thick, filling, and made in one pot. Tender chicken, vegetables, and barley cook together to create a hearty meal that works for dinner or meal prep.
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 pot over medium heat. Add onion, carrot, celery, garlic, and salt. Cook for 6 to 8 minutes until softened.
- Add the wine and cook for 1 minute, scraping the base of the pot. Add barley, freekeh, stock, chicken, bay leaves, and thyme. Bring to a gentle boil. Reduce heat and simmer uncovered for 15 minutes.
- Remove the chicken and set aside. Continue simmering for 20 minutes, or until the grains are tender with a slight bite.
- Meanwhile, shred the chicken using two forks.
- Return the chicken to the pot and heat through. Stir in parsley (if using) and season to taste. Add a splash of water or stock if the soup is too thick. Serve hot.
Notes
- Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
- Stock matters. Use a good quality chicken stock for the best flavour.
- Consistency. The soup thickens as it sits. Add hot water or stock when reheating to loosen.
- Grain options. Use all barley or a mix of barley and freekeh. Both work well.
- Vegetarian option. Swap chicken for chickpeas or white beans and use vegetable stock.