Go Back
Large cup of soup

Chicken and Pearl Barley Broth

Janice Pattie
A classic country soup made from chicken, carrots and pearl barley. It is warming and filling and very easy to make.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Overnight soaking time for barley 12 hrs
Total Time 13 hrs 10 mins
Course Soup
Cuisine British
Servings 8

Ingredients
 

  • 1 onion peeled and roughly chopped
  • 6 medium carrots peeled and diced
  • 1 tbsp sunflower oil
  • 150 g pearl barley soaked overnight
  • 2 litres chicken stock
  • 1 tsp of fresh thyme leaves
  • 2 tbsp chopped parsley
  • salt and freshly ground black pepper

Instructions
 

  • Heat the oil and cook the onion over a medium heat until starting to soften.
  • Add the carrots, barley and chicken stock.
  • Season with salt and pepper
  • Bring the broth to a boil, then simmer for about 45mins to 1 hour until the pearl barley is soft
  • Add the thyme and parsley (I didn't have any but it does add a lovely freshness to the soup) and check the seasoning.
  • If you have any pieces of chicken which you can add to the broth, it can easily be your main meal with some crusty bread.
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!