Chicken Barley Soup (with rotisserie chicken)
This Chicken Barley Soup is both nourishing and delicious. Made with rotisserie chicken and hearty vegetables, a wholesome meal to enjoy any night of the week.
Easy and Comforting, Chicken Barley Soup
When I was waitressing at our local Denny’s back in my teen years, one of my favorite things to order on my break was the beef barley soup. There was something about the heartiness of the barley paired with that rich, savory broth that made it my go-to lunch every time. I actually have a Pot Roast Stew with Pearl Barley here on the blog that’s a longtime favorite but today, I’m just as excited to share this equally comforting Chicken Barley Soup.
This version uses leftover rotisserie chicken, so the prep is super easy, but the flavor is anything but basic. It has that cozy, soul-warming broth and the tender texture you expect from a soup that’s been cooking all day. It’s truly comfort in a bowl, filling, flavorful, and incredibly satisfying. Serve it with my simple biscuits or a thick slice of buttered bread, and you’ve got a fantastic supper you’ll be so glad you made.
What You’ll Need
See the full list and details in the recipe card below.
- Chicken– Rotisserie chicken is a perfect choice for this recipe but any cooked or leftover chicken will work.
- Aromatics– Onions, garlic, carrots, and celery
- Potatoes– This is optional but adds a bit more body and texture.
- Barley– You’ll want to make sure it’s pearl barley as it cooks quicker than hulled barley.
- Butter or olive oil
- Chicken broth
- Pantry seasonings
- Tomato paste– This adds richness to the broth but doesn’t make it a tomato base broth.
- Parsley to garnish
How To Make Chicken Barley Soup
- Sauté veggies with butter just until onions are softened, about 5 minutes.
- Stir in garlic and tomato paste and cook another minute or until fragrant.
- Combine with barley, cooked chicken, seasonings, then stir in chicken broth.
- Bring to a simmer and cook for 45-55 minutes or until barley is tender to your liking. Taste for seasonings and serve.
Note: Barley is supposed to be tender yet still have a slight chew in the center when it’s cooked. You can taste a few grains after about 35-minutes to see if they have reached the desired soft and chewy texture.
Customize this Chicken Soup With These Variations
- Make it creamy by stirring in a splash of coconut milk or heavy cream for a richer version.
- Use leftover turkey from a holiday meal like thanksgiving or Christmas.
- Vegetarian option– Swap chicken for white beans and use veggie broth.
- Add greens like spinach or kale during the last few minutes of cooking.
- Freshly grated parmesan cheese adds a salty nutty flavor. Sprinkle on individual servings or stir it right into the pot.
Chicken Barley Soup
Equipment
- large soup pot with lid
Ingredients
- 1 1/2 tbsp butter or olive oil
- 1 cup yellow onion, chopped fine
- 1 cup carrots, peeled and diced, about 2 medium carrots
- 1/2 cup celery diced, about 1 large stalk
- 1 medium russet potato, peeled and diced
- 1 garlic cloved, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoining
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 3/4 cup pearl barley, rinsed under cold water to remove dust or debris
- 8 1/2 cups chicken broth
- 2 cups rotisserie chicken, shredded or diced
- salt and pepper to taste
- 1/4 cup fresh parsley, chopped optional garnish
Instructions
- Heat a large soup pot to medium heat and melt butter. Add onion, carrots, celery, and potato. Sauté veggies until onions are softened, about 4-5 minutes. Stir in garlic and tomato paste and cook another 30-seconds.
- Next add in dried herbs, along with pearl barley, chicken broth, and shredded or diced chicken. Stir and bring to a boil. Turn heat down to simmer and place a lid half way on. Allow to cook stirring occasionally for 45-55 minutes, or until barley is tender with a slight chew. You may need to add more broth if the liquid is running low but keep in the mind the soup should be thick when it's done.
- Season to taste with salt and pepper then stir in fresh parsley if desired.
Notes
- Fridge: Store in an airtight container for up to 5 days. You may need to add more water or broth when you reheat leftovers as the barley will absorb some of the liquid.
- Freezer: Freeze in single portions for up to 3 months.
Nutrition
Try These Comforting Soups Next
Looking for more soul warming soups? Try these: Buffalo Chicken Soup, Lentil Potato Soup, Cabbage Roll Soup, Loaded Cauliflower Soup, and Lasagna Soup Recipe.
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Just made this for a windy cool day here near St. Louis. Our Rosemary plant still thriving so added fresh sprig. This is going to be added to our rotation of soups. We found some parmesan cheese at Aldi’s that is flavored with garlic…. ( chef kiss) it really topped this wonderful soup. Thank you for sharing. Later this week on our menu your lasagna roll ups with Alfredo sauce and chicken. This rotisserie chickens sure are handy. We buy them and those a few in our freezer to enjoy in recipes such as these. New subscribers from Imperial, MO., Paul & Jaci 👨🏻🍳 👩🏼🍳
I’m so happy to hear you enjoyed the soup, Jaci! The parm garlic sounds amazing btw. Thanks for taking the time to comment and review the recipe! You’ll have to let me know how the lasagna rolls turned out for you!