Why You’ll Love Winter Lemon Chicken Barley Soup Recipe

It combines the rich comfort of chicken‑soup with the wholesome texture of barley.
The lemon juice and zest bring a lively, fresh flavor that balances the creamy broth.
Tarragon adds a subtle anise/licorice note that elevates the dish without being overpowering.
Versatile and forgiving — you can use pre‑cooked chicken or store‑bought stock to save time.
Makes good leftovers, and reheats beautifully for a satisfying second meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil
3 cups mirepoix (equal parts chopped onion, carrot, celery)
1 large leek, whites only, thinly sliced
10 cloves garlic, minced
⅛ teaspoon white pepper
¼ teaspoon red pepper flakes (optional)
⅔ cup pearl barley
6 cups chicken stock
2 bay leaves
2 cups cooked chicken, shredded
4–6 tablespoons lemon juice + zest of 1 lemon
½ cup heavy cream
2 tablespoons chopped tarragon

Directions

Sauté the mirepoix and leeks in the olive oil in a large Dutch oven or stock pot over medium‑high heat for about 4–5 minutes, until the vegetables soften. Add garlic and red pepper flakes (if using) during the last 30 seconds. Season with salt and white pepper. Then add the barley.
Toast the barley for about 1 minute, stirring so nothing sticks or burns. Pour in the chicken stock (and optionally 1 cup of water) plus the bay leaves. Bring to a boil, then reduce heat to low, cover and simmer for 20–23 minutes, or until the barley is mostly cooked.
Stir in the shredded chicken and about 4 tablespoons of lemon juice, then raise heat to medium‑high briefly to bring it to a simmer, then lower to low for 5 minutes (make sure no bubbling). Adjust with additional lemon juice as desired (many prefer 6 tablespoons).
For the finishing touch: pour the heavy cream into a small bowl, add 2 tablespoons of the hot soup broth to it and stir (this is tempering the cream so it won’t curdle). Add the cream mixture to the pot, stirring gently and heat through for 1 minute, but do not let the soup boil once the cream is in. Turn off heat, stir in the lemon zest and chopped tarragon. Serve hot, optionally with crusty bread.

Servings and timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

For a gluten‑free option: omit the barley and cook gluten‑free pasta separately, adding it to each bowl when serving.
If you dislike barley or prefer pasta: substitute with 1 cup dry orzo or pearl‑couscous, adding it during the last 10 minutes of cooking.
To lighten the dish: you may skip heavy cream (though note the soup may be less creamy and the lemon could affect the texture).
Swap fresh tarragon with 1 tablespoon dried tarragon (reduce quantity since dried is more potent).
Add other vegetables like diced zucchini or kale for extra heft.
Try using rotisserie chicken for a quicker version.

Storage/Reheating

Refrigerate leftover soup in an airtight container for up to 3–4 days.
When reheating, the barley may thicken the soup; if it becomes too thick, add a little water or chicken stock to loosen it.
Reheat gently over medium heat until warmed through; avoid boiling once the cream is in.
For freezing: allow to cool completely, then freeze in portions for up to 2–3 months. Thaw overnight in the fridge and reheat gently, adjusting consistency with stock or water as needed.

FAQs

What type of barley should I use?

Pearl barley is used in this recipe. It cooks more quickly and becomes tender and somewhat creamy in texture.

Can I use brown rice or another grain instead of barley?

Yes — you can substitute brown rice, farro, or even quinoa, though cooking times will vary and the texture will change.

Do I have to use heavy cream?

Heavy cream gives a rich, smooth finish and helps prevent curdling in the lemon‑based broth. If you omit it, the soup will be lighter but may be less creamy.

Can I make this vegetarian?

You could modify it by using vegetable stock and replacing chicken with a hearty bean or roasted vegetable mixture, though you’ll lose the chicken flavour and some of the texture.

Is this soup freezer friendly?

Yes — you can freeze it in airtight containers. Reheat gently and add extra stock or water if it thickens too much.

How can I make this soup faster?

Use pre‑cooked shredded chicken (like from a rotisserie), use pre‑chopped mirepoix, and toast the barley only briefly. These shortcuts reduce prep and cook time.

Does the barley make the soup too thick?

The barley does thicken slightly, especially after cooling or refrigeration. When reheating, add a little extra liquid (water or stock) to restore a good soup consistency.

What if I don’t have tarragon?

You can substitute fresh basil, chopped parsley, or omit the herb entirely. Tarragon pairs beautifully with lemon and chicken, but the soup will still be tasty without it.

Is there a vegan version of this?

To make a vegan version: use plant‑based cream, vegetable stock, and substitute barley with another grain or legume, omit chicken entirely. The flavour profile will change but you can maintain the lemon and herb brightness.

Can I adjust the lemon flavour?

Yes — the recipe uses 4–6 tablespoons of lemon juice depending on taste, plus lemon zest. If you prefer a milder lemon note, use the lower end; for a bright punch, use the full amount.

Conclusion

This winter‑friendly lemon chicken barley soup brings together comforting warmth and vibrant flavour in one pot. With tender chicken, wholesome barley, bright lemon, and aromatic tarragon, it’s a satisfying dish that can become a regular go‑to for chilly evenings. Whether you stick to the recipe or adapt it with your preferred grain or seasoning, it’s sure to be a comforting bowl of goodness.