Creamy Chicken and Barley Soup Recipe
This Creamy Chicken and Barley Soup is a hearty and comforting dish featuring tender chicken breasts, pearl barley, and nutritious kale simmered in a flavorful herb-infused chicken stock. Enriched with cream and a touch of lemon juice, this soup offers a perfect balance of creamy texture and savory depth, making it an ideal meal for chilly days or whenever you crave a satisfying bowl of homemade soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Oil and Vegetables
- 3 tbsp (1/4 cup) extra virgin olive oil
- 1 large brown/yellow onion, peeled and roughly diced
- 2 large carrots, washed and roughly diced
- 3 ribs celery, roughly diced
- 3 cloves garlic, finely chopped
- 6 parsley stems, finely chopped (leaves reserved for garnish)
Grains and Protein
- 2 tbsp plain/all-purpose flour
- 150 g (3/4 cup) pearl barley, rinsed and drained
- 2 skinless, boneless chicken breasts (approx. 500 g / 17 oz total)
Liquids and Herbs
- 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
Greens and Finishers
- 2 cups curly kale, stems removed and finely chopped (firmly packed)
- 125 ml (1/2 cup) heavy/thickened cream
- 1 tbsp freshly squeezed lemon juice
- Sea salt and freshly ground black pepper, to taste
- Parsley leaves, finely chopped, for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the diced onion, carrot, and celery. Sauté gently for about 8 minutes until the vegetables soften and the onion becomes translucent, stirring occasionally. Then add the finely chopped parsley stems and garlic, and cook for an additional minute. Stir in the flour and cook for 2 more minutes to form a light roux.
- Add Grains, Chicken, and Broth: Stir in the rinsed pearl barley, making sure it is well combined with the vegetables. Add the chicken breasts, chicken or vegetable stock, dried herbs (chilli flakes, oregano, basil), fresh rosemary, and Parmesan rind. Ensure the chicken breasts are fully submerged in the liquid.
- Simmer Chicken: Cover the pan with a lid and bring the mixture to a gentle simmer over low heat. Cook for about 12 to 15 minutes until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
- Rest and Shred Chicken: Remove the cooked chicken breasts from the soup and place them on a chopping board. Let them rest for 5 minutes, then shred using two forks. Set aside.
- Cook Barley and Add Greens: Continue to simmer the soup gently for about 15 more minutes until the pearl barley is tender. Add the chopped kale, shredded chicken, and heavy cream. Bring back to a gentle simmer and cook for an additional 2 minutes to heat through.
- Finish and Season: Remove the Parmesan rind from the soup. Stir in the freshly squeezed lemon juice and season with sea salt and freshly ground black pepper to taste. If the soup is too thick, thin it with extra stock or water as needed.
- Serve: Ladle the soup into bowls and garnish with finely chopped parsley leaves for a fresh finish.
Notes
- Use extra virgin olive oil for a rich, fruity flavor.
- Chicken or vegetable stock can be used depending on dietary preference.
- Parmesan rind adds depth of umami flavor; remove before serving.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
- Adjust seasoning at the end to ensure balanced saltiness and flavor.
Keywords: Creamy Chicken and Barley Soup, hearty soup, chicken soup, pearl barley recipe, kale soup, comforting meal, homemade soup
