Description
Warm up with this Hearty Chicken, Barley, and Vegetable Soup, a comforting and nutritious one-pot meal packed with tender chicken, chewy barley, and vibrant vegetables. It’s perfect for busy weeknights, meal prep, or cozy family dinners. Easy to make, delicious, and brimming with health benefits, this soup is a recipe you’ll want to enjoy again and again.
Ingredients
Scale
- 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.
Notes
- Barley Alternatives: Substitute barley with quinoa, farro, or brown rice if desired. Adjust the cooking time accordingly.
- Vegetarian Option: Use vegetable stock instead of chicken stock and replace chicken with chickpeas or lentils for a plant-based version.
- Leftover Storage: Store the soup in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months.
- Thicker Soup: For a creamier texture, blend a portion of the soup with an immersion blender, then stir it back in.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American