Chicken Barley Vegetable Soup. Comforting, delicious, warm and easy to make. This soup is savoury and filling with chicken, barley, celery, tomato, and carrots in a chicken based broth.
As the season gets colder, I start making more soups to keep my body warm. In fact, I try to have a soup before my meal. It's something my mother always instilled in our way of eating and is commonly done in most Asian households where you always have a soup. My favourite is a a simple chicken barley and vegetable soup.
This time I decided to add some fiber to this soup with the help of barley. Barley is incredibly fibrous. It's so good to help clean that intestinal tract! By placing it in a soup, it makes eating barley much easier.
That's why I love this pearl barley chicken vegetable soup, it's so hearty, delicious, healthy and just good for you! Super easy to make and ready in about 1 hr and 15 mins.
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For this recipe
You will need the following ingredients for my chicken barley vegetable soup recipe:
- 1 chicken thigh
- 2 vine tomatoes, quartered
- 2 carrots, small chopped
- 3 stalks of celery, small chopped
- ¼ cup of barley (no soaking required)
- 1 cup of vegetable stock
- 5.25 cups of water
- 1 tbsp of olive oil
- salt for taste
How to make chicken pearl barley and vegetable soup
- In a medium size pot set on high heat, add olive oil. Place chicken skin side down and sear for 2 minutes. Lower heat to medium and then add barley and toast it for 2 minutes.
- Then add in all chopped vegetables. Stir until vegetables have slightly softened. Add in the vegetable broth and give it a mix. Then add in the water. Cover with a lid and bring soup to a boil.
- Lower heat to a low setting and simmer for 40 minutes. Season with salt to taste. Skim out the oils with a spoon and make sure to throw that into the compost bin and not down your sink (it'll coat your water pipes and make your sink smell).
- Serve while warm and enjoy!
On a Personal Note
Over the course of this year, I've learned that the body is all connected. I'm seeing a Traditional Chinese Medicine doctor about my acne and for general health. It's been an eye opening experience.
Sometimes I call her my miracle doctor because within 3 acupuncture appointments, she's made a huge difference in my skin. In fact, I was so used to acne scarring that I couldn't remember what my skin was like prior to that.
The reason for my poor complexion was my weakened kidney and spleen. It was not detoxifying at its optimal state causing for reflective points of my body (my face, arch of my foot, and calves) to show pain or reveal internal issues. My weakened kidney and spleen caused for terrible blood circulation feeling cold in my hands and feet.
Acupuncture has been bringing energy (or "Qi" as they call it) to my organs and it's honestly made such a difference in my overall health. I find that Traditional Chinese Medicine takes the time to find and treat the root cause of the health issue, rather than providing a quick fix to treat the symptom. Mary also recommend that I drink more soups with barley to help with my poor circulation and lo and behold, that’s what this post is all about!
Give it a try!
Well I hope you give my Chicken Barley Vegetable Soup recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this hearty chicken barley and vegetable soup, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating chicken and barley vegetable soup, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Chicken Barley Vegetable Soup
Ingredients
- 1 boneless skinless chicken thighs
- 2 tomatoes quartered
- 2 carrot small chopped
- 3 stalks celery small chopped
- ¼ cup barley no soaking required
- 1 cup vegetable stock
- 5.25 cups water
- 1 tbsp extra virgin olive oil
- salt to taste
Instructions
- In a medium size pot set on high heat, add olive oil. Place chicken skin side down and sear for 2 minutes. Lower heat to medium and then add barley and toast it for 2 minutes.
- Then add in all chopped vegetables. Stir until vegetables have slightly softened. Add in the vegetable broth and give it a mix. Then add in the water. Cover with a lid and bring soup to a boil.
- Lower heat to a low setting and simmer for 40 minutes. Season with salt to taste. Skim out the oils with a spoon and make sure to throw that into the compost bin and not down your sink. Serve while warm and enjoy!
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