Lemony Chicken Barley Soup

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  • Total Time: 60 mins
  • Hands-on Time: 15 mins
  • Makes: 5-7 servings

Try a new twist on traditional barley soup with this lemony chicken variety. We think you'll love this new version! (Thanks to our friends at Bob's Red Mill for letting us share this recipe.)


  • 1 Tbsp Butter or Olive Oil

    1 medium Yellow Onion, diced

    2 cloves Garlic, minced and smashed with the back of a fork

    2 medium Carrots, roughly chopped

    1-2 stalks Celery, roughly chopped

    4-5 boneless skinless Chicken Thighs, chopped into 1-inch pieces

    1 cup Bob’s Red Mill® Pearl Barley 

    6 cups Chicken Broth

    1 tsp Salt, plus more to taste

    1 tsp Black Pepper, plus more to taste

    1 tsp Simply Organic Ground Cumin

    1 Lemon, sliced in half and seeds removed

    1/4 cup chopped Fresh Parsley, optional


    1. In a large stockpot or Dutch oven, heat olive oil or butter and sauté onions and garlic until soft and translucent, about 4 minutes. Add carrots and celery and cook until slightly softened.

    2. Add cubed chicken and sauté until chicken is opaque at edges, about 2 minutes.

    3. Add salt, pepper and cumin, stir to combine.

    4. Add in broth, lemon and barley. Bring to a boil, reduce heat and then simmer for 30-45 minutes, until barley is softened and chicken is cooked through.

    5. Remove lemon and discard. Serve with fresh parsley if preferred.

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