Grandma's Chicken Barley Soup Recipe

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Grandma's Chicken Barley Soup

Mikekey K


This is the way my Grandma made barley soup (she also made a version using beef stew meat). Serve with crusty bread. Great comfort food and a cold day.

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35 Min


2 Hr


Stove Top


1 Tbsp
olive oil
4 large
chicken thighs, bone-in and skin on
6 c
chicken broth, divided
2 stalk(s)
celery, chopped
4 medium
carrots, peeled and chopped
yellow onion, peeled and diced
8 oz
mushrooms, sliced
2 clove
garlic, peeled and minced
3/4 c
pearl barley, uncooked
1 can(s)
(14.5 oz) diced tomatoes (do not drain)
2 tsp
worcestershire sauce
1/2 tsp
dried basil
1/2 tsp
dried thyme
1/2 tsp
dried oregano
salt and pepper, to taste
2 Tbsp
fresh italian parsley, minced

Directions Step-By-Step

Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.
Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover chicken and refrigerate
Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.
Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.
Stir in parsley and ladle into bowls.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American