Introduction

This Creamy Chicken and Barley Soup is a comforting and hearty meal perfect for any day. Packed with tender chicken, wholesome barley, and fresh vegetables, it’s a nourishing bowl of warmth and flavor. The addition of cream and fresh herbs elevates it to a satisfying and delicious dinner option.

The image shows a white enameled pot with dark gray handles filled with a creamy chicken soup. The soup has multiple layers: chunks of white shredded chicken scattered throughout, bright orange carrot pieces, green celery slices, and dark green leafy herbs floating in a thick, pale creamy broth speckled with black pepper and herbs. A metal spoon is partially submerged on the right side of the pot. Around the pot, there is a white marbled surface with a small white bowl of chopped green herbs and some fresh flat-leaf parsley sprigs nearby. A beige cloth is partly visible at the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp (1/4 cup) extra virgin olive oil
1 large brown/yellow onion, peeled and cut into a rough dice
2 large carrots, washed and roughly diced
3 ribs celery, roughly diced
3 cloves garlic, finely chopped
6 parsley stems (leaves set aside for garnish), finely chopped
2 tbsp plain/all-purpose flour
150 g (3/4 cup) pearl barley, rinsed well and drained
2 skinless, boneless chicken breasts (approx. 500 g / 17 oz total weight)
5 cups (1.25 litres) chicken or vegetable stock
1 piece Parmesan rind (about 7 ½ cm / 3 inches)
1/4 tsp dried red chilli pepper flakes
2 tsp dried oregano
1 1/2 tsp dried basil
1 1/2 tsp fresh rosemary, finely chopped
2 cups curly kale, stems removed, finely chopped and firmly packed
125 ml (1/2 cup) heavy/thickened cream
1 tbsp lemon juice, freshly squeezed
Sea salt and freshly ground black pepper, to taste
Parsley leaves, finely chopped (for garnish)

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery, sautéing gently for about 8 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.
Step 2: Add the chopped parsley stems and garlic to the pan, sauté for 1 minute. Stir in the flour and cook for a further 2 minutes to remove the raw taste.
Step 3: Add the rinsed pearl barley, stirring to combine with the vegetables. Place the chicken breasts into the pan, then add the stock, dried herbs, red chilli flakes, and Parmesan rind. Ensure the chicken is fully submerged in the liquid.
Step 4: Cover the pan with a lid and bring to a gentle simmer over low heat. Cook for 12-15 minutes until the chicken is fully cooked and reaches 74°C (165°F) internally.
Step 5: Remove the chicken breasts and set aside on a chopping board to rest for 5 minutes. Then shred the chicken with two forks and set aside.
Step 6: Continue simmering the soup gently for about 15 minutes to allow the pearl barley to cook through.
Step 7: Add the chopped kale, shredded chicken, and cream to the soup. Stir well, bring back to a simmer, and cook for another 2 minutes.
Step 8: Remove the Parmesan rind from the soup. Stir in the lemon juice and season with sea salt and freshly ground black pepper to taste. If the soup is too thick, add a little extra stock or water to reach your preferred consistency.
Step 9: Serve hot, garnished with finely chopped parsley leaves.

Tips & Variations

For a smoky depth, add a small amount of smoked paprika along with the herbs.
Use shredded rotisserie chicken for a quicker preparation.
Swap the kale for spinach or Swiss chard if preferred.
For a dairy-free version, omit the cream or substitute with coconut cream.
If you don’t have a Parmesan rind, adding a little grated Parmesan towards the end will still add great flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock or water if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white speckled bowls filled with creamy soup, each with visible layers of chunky orange carrots, bright green kale, light green celery, and shredded white chicken in a thick pale yellow broth sprinkled with herbs and pepper. A black spoon with a silver tip rests inside the bowl in the background. Behind the bowls, there is a large black pot containing more of the soup, with the top part of the soup showing the vegetable and chicken mix. The bowls are placed on a white marbled surface with a white cloth and scattered green herb leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of pearl barley?

Yes, you can substitute pearl barley with farro, brown rice, or even quinoa. Keep in mind that cooking times may vary, so adjust accordingly.

Is it necessary to add the Parmesan rind?

The Parmesan rind adds a rich, savory depth to the broth, but if you don’t have one, you can skip it and still have a flavorful soup. Adding some grated Parmesan at the end helps enhance the flavor as well.