Hearty Chicken and Barley Soup with Mushrooms
Hearty and full of texture, this Chicken and Barley Soup is packed with tender chicken, chewy pearl barley, vegetables, and deeply browned cremini mushrooms. Browning the mushrooms first and removing the chicken as soon as it’s cooked keeps everything at its best, while a squeeze of lemon at the end brightens the rich, savory broth. It’s cozy, filling, and perfect for an easy cold-weather dinner.
Servings: 6
Ingredients
- 2 tablespoons olive oil divided
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms sliced
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced into half-moons
- 2 celery stalks sliced
- 3 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- ⅔ cup pearl barley rinsed
- 1 bay leaf
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 6 cups low-sodium chicken broth plus more as needed
- 1½ pounds boneless skinless chicken breasts
- ¼ cup chopped fresh parsley plus more for serving
- 1 tablespoon fresh lemon juice plus more to taste
Instructions
- Heat 1 tablespoon of olive oil and the butter in a large Dutch oven or soup pot over medium-high heat. Add the mushrooms and cook for 6-8 minutes, stirring occasionally, until their liquid has evaporated and they are browned. Transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and thyme and cook for 30 seconds more.
- Add the barley, bay leaf, salt, and pepper to the pot. Pour in the broth and nestle in the chicken breasts.
- Bring to a boil and reduce the heat to maintain a simmer. Cover partially and cook until the chicken is cooked through, about 15-20 minutes, depending on the thickness of the breasts (it should reach 165°F).
- Transfer the chicken to a cutting board. Continue simmering the soup, partially covered, until the barley is tender, about 20-25 minutes more. Cooking times may vary depending on the barley.
- Meanwhile, shred or chop the chicken into bite-sized pieces.
- When the barley has cooked through, return the shredded chicken and browned mushrooms back to the pot. Add additional broth if the soup is thicker than you'd prefer. Simmer for another 2-3 minutes to heat everything through.
- Remove the bay leaf. Stir in the chopped parsley and lemon juice. Taste and adjust with additional salt and pepper, or lemon juice, as needed.
Notes
- Pearl barley: Cooking time can vary by brand, so check the package directions and simmer until the barley is tender but still pleasantly chewy. The barley I used took about 40 minutes.
- Mushrooms: Let them cook until their liquid evaporates and they're deeply golden before removing them from the pot. That browning adds a lot of flavor to the finished soup.
- Using cooked chicken: Leftover or rotisserie chicken works well here. Stir in about 4 cups with the browned mushrooms once the barley is tender, the simmer just until heated through.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The barley will continue absorbing broth as it sits, so add a splash of broth or water when reheating if needed.
- Freezing: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently and add more broth as needed to loosen the soup.
Nutrition
Calories: 347kcal | Carbohydrates: 27g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 542mg | Potassium: 991mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3735IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 3mg