Looking for a wholesome, comforting soup that’s packed with nutritious ingredients? This Chicken, Barley, and Vegetable Soup is just the answer. It combines tender chicken, chewy barley, and a mix of fresh vegetables simmered together to create a rich, savory broth. Ideal for colder days or whenever you need a warming, filling meal, this recipe is both easy to prepare and perfect for meal prepping. Made in a single pot, this soup offers a simple and satisfying way to enjoy nourishing ingredients in every spoonful.
Ingredients:
- 2 large brown onions (330 g), peeled and diced (or substitute 1 onion and 1 leek)
- 1 tbsp extra virgin olive oil
- 3 large stalks celery (2 ½ cups), diced
- 4 medium carrots (3 ¾ cups), diced
- 2 cups diced pumpkin (approx. 300g)
- 1 kg (6) organic chicken drumsticks, skin removed
- 1 cup (200 grams) of rinsed pearl barley
- 2 liters chicken stock (recommended: concentrated chicken liquid stock)
- 3 cups water
- Pepper, to taste
- 1 cup fresh parsley, chives, and/or coriander, chopped (for garnish)
Instructions:
- Sauté the Vegetables: In a spacious soup pot, warm the olive oil over medium heat. Add the diced onions (or a combination of onion and leek), along with the celery and carrots. Sauté for approximately 5 minutes, or until the vegetables start to become tender.
- Add Pumpkin and Chicken: Stir in the diced pumpkin and place the chicken drumsticks in the pot.
- Add Barley and Liquid:
Add the rinsed pearl barley, chicken stock, and water to the pot. Stir to combine. - Simmer the Soup: Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let the soup simmer for 1.5-2 hours, stirring occasionally. The chicken should be tender and the barley fully cooked.
- Remove Chicken and Shred: Using tongs, remove the chicken drumsticks from the pot. Let them cool for a moment, then remove the meat from the bones. Discard the bones and add the shredded chicken back into the pot.
- Season and Garnish: Add pepper to taste and stir in fresh parsley, chives, or coriander for garnish. Serve hot.
Conclusion:
This Chicken, Barley, and Vegetable Soup is a nutrient-dense, hearty dish that’s perfect for anyone seeking a wholesome, filling meal. The pearl barley adds a lovely texture, while the mix of vegetables and tender chicken make every bowl satisfying and rich in flavor. Enjoy it as a main course for lunch or dinner, and savor the goodness of this one-pot wonder.
Hearty Chicken, Barley, and Vegetable Soup: A Nutritious One-Pot Meal
Ingredients
- 2 large brown onions 330 g, peeled and diced (or substitute 1 onion and 1 leek)
- 1 tbsp extra virgin olive oil
- 3 large stalks celery 2 ½ cups, diced
- 4 medium carrots 3 ¾ cups, diced
- 2 cups diced pumpkin approx. 300g
- 1 kg 6 organic chicken drumsticks, skin removed
- 1 cup 200 grams of rinsed pearl barley
- 2 liters chicken stock recommended: concentrated chicken liquid stock
- 3 cups water
- Pepper to taste
- 1 cup fresh parsley chives, and/or coriander, chopped (for garnish)
Instructions
- Sauté the Vegetables: In a spacious soup pot, warm the olive oil over medium heat. Add the diced onions (or a combination of onion and leek), along with the celery and carrots. Sauté for approximately 5 minutes, or until the vegetables start to become tender.
- Add Pumpkin and Chicken: Stir in the diced pumpkin and place the chicken drumsticks in the pot.
- Add Barley and Liquid:
- Add the rinsed pearl barley, chicken stock, and water to the pot. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and let the soup simmer for 1.5-2 hours, stirring occasionally. The chicken should be tender and the barley fully cooked.
- Remove Chicken and Shred: Using tongs, remove the chicken drumsticks from the pot. Let them cool for a moment, then remove the meat from the bones. Discard the bones and add the shredded chicken back into the pot.
- Season and Garnish: Add pepper to taste and stir in fresh parsley, chives, or coriander for garnish. Serve hot.