Q1: What is the difference between quick-cooking barley and regular pearled barley?

The main difference is time. Regular pearled barley has had its outer husk removed and needs to simmer for about 45-60 minutes. Quick-cooking barley (or instant barley) has been hulled, pearled, and then par-cooked and dried. This pre-cooking process is what allows it to become tender in just 10-12 minutes, making it a fantastic shortcut.

Q2: Can I use raw chicken instead of a rotisserie chicken?

Yes, you can. You can use about 1 1/2 pounds of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Simply add the raw chicken pieces to the pot in Step 1 and sauté them until they are lightly browned. Then, proceed with the recipe as written. The soup may need to simmer for a few extra minutes in Step 3 to ensure the chicken is cooked through.

Q3: What is a good substitute for leeks?

If you can't find leeks, you can easily substitute one large yellow onion or two large shallots. They will provide a similar sweet, aromatic base for the soup, though the flavor of a leek is a bit more delicate and mild

Q4: Is this Chicken and Barley Soup healthy?

Yes, this is a very healthy and well-balanced meal! It's packed with lean protein from the chicken, fiber and whole grains from the barley, and a ton of vitamins and nutrients from all the vegetables like carrots, celery, leeks, and cabbage.

Q5: Can I make this soup dairy-free?

Absolutely. The soup itself is dairy-free. To serve, simply omit the sour cream garnish, or use your favorite dairy-free sour cream or unsweetened plain yogurt alternative.

Hearty 30-Minute Chicken and Barley Soup Recipe

Hearty 30-Minute Chicken and Barley Soup

A hearty and quick-cooking chicken and barley soup made in a single pot. The recipe starts with a sautéed base of carrots, celery, and leeks, later joined by Savoy cabbage and paprika. Shredded rotisserie chicken and quick-cooking barley are then simmered in chicken broth until the barley is tender. The comforting soup is served in bowls with a dollop of sour cream and a sprinkle of fresh dill for a bright finish.

Author: Grace
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4-6 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: American

Ingredients

Scale

3 tablespoons extra-virgin olive oil
2 carrots, chopped
2 stalks celery, chopped
1 large leek (white and light green parts only), thinly sliced and rinsed
1/2 small head Savoy cabbage, chopped
2 teaspoons paprika, plus more for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2 1/2 cups chopped rotisserie chicken (skin removed)
1/2 cup quick-cooking barley
1/4 cup sour cream
2 tablespoons chopped fresh dill

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a medium Dutch oven over medium heat.
Add the chopped carrots, celery, and leek. Cook, stirring occasionally, for 3 to 4 minutes until the leek softens.
Add the chopped cabbage, 2 teaspoons of paprika, 1/2 teaspoon of salt, and a few grinds of pepper. Stir to coat the vegetables.
Increase the heat to medium-high and cook, stirring often, for 4 to 5 minutes until the cabbage is wilted and the vegetables start browning.
Add 2 cups of water, the chicken broth, and the chopped rotisserie chicken to the pot. Bring the mixture to a simmer.
Stir in the quick-cooking barley. Cover the pot and continue to simmer for about 10 minutes, or until the barley is tender.
Season the soup with additional salt and pepper to taste.
Divide the soup among bowls and top each serving with sour cream, fresh dill, and an extra sprinkle of paprika.

Notes

This recipe is a quick one-pot meal, perfect for a weeknight dinner.
Using pre-cooked rotisserie chicken and quick-cooking barley are key time-saving shortcuts.
The sour cream and fresh dill are added at the end as a garnish, providing a cool and fresh contrast to the hot soup.

Nutrition

Serving Size: 1/6 of recipe (approx. 1.5 cups)
Calories: 350-450
Sugar: 8-12 g
Sodium: 800-1100 mg
Fat: 18-25 g
Saturated Fat: 5-8 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 6-8 g
Protein: 25-30 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/chicken-and-barley-soup/