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Chicken Mushroom Barley Soup with Fresh Herbs

Chicken mushroom barley soup simmers tender pearl barley, chicken thighs, and cremini mushrooms in a savory broth with fresh thyme and parsley. A 6-quart Dutch oven brings the ingredients together for a hearty soup with tender chicken and gently chewy barley.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 carrots medium, chopped
  • 2 celery ribs chopped
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 8 cup low-sodium chicken broth
  • 0.75 cup pearl barley rinsed
  • 1 tbsp fresh thyme leaves chopped
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1.5 lb chicken thighs boneless, skinless
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally.
  2. Add the mushrooms and cook for 7 to 9 minutes, stirring occasionally, until they release their liquid and begin to brown.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the broth, barley, thyme, salt, pepper, and bay leaf, and bring to a boil over high heat.
  5. Reduce the heat to maintain a gentle simmer and partially cover the pot.
  6. Cook for 15 minutes.
  7. Add the chicken thighs and return the soup to a gentle simmer.
  8. Cook partially covered for 20 to 25 minutes, until the barley is tender and the chicken reaches 165°F in the thickest part.
  9. Transfer the chicken to a cutting board.
  10. Remove and discard the bay leaf.
  11. Shred the chicken with two forks.
  12. Return the chicken to the pot and stir in the parsley.
  13. Remove the pot from the heat.
  14. Let the soup rest for 5 minutes before serving.

Notes

For the best texture, shred the chicken while warm and return it to the soup. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free option, use certified gluten-free rice in place of the barley.