Description
A hearty and healthy Winter Lemon Chicken Barley Soup made with wholesome ingredients like pearl barley, rotisserie chicken, and fresh lemon juice. Perfect for cold days, this comforting soup is packed with flavor and nutrients.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 cup chopped carrots
- ½ cup chopped celery
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh thyme (or ½ teaspoon dried thyme)
- ¾ cup pearl barley, rinsed and drained
- 8 cups low sodium chicken stock
- 2 bay leaves
- Salt and pepper, to taste
- 2 cups shredded rotisserie chicken (skin removed)
- 2 tablespoons chopped parsley
- 1–2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
- Add garlic and thyme and cook for 1 minute until fragrant.
- Stir in the barley, chicken stock, and bay leaves. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low and simmer for 45–55 minutes, or until the barley is tender.
- Add shredded chicken and simmer for another 5 minutes until heated through.
- Turn off heat, stir in parsley and lemon juice. Adjust seasoning if necessary.
- Remove bay leaves before serving.
Notes
- You can use cooked chicken breast or thighs instead of rotisserie chicken.
- Adjust lemon juice to taste depending on how citrusy you prefer the soup.
- This soup thickens as it sits; add more stock or water when reheating if needed.
- Freeze leftovers for up to 3 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg
