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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
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


  • 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


  • 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.
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