Hearty Barley, Vegetable & Chicken Soup Recipe for Comfort Meals

Why barley, vegetable and chicken soup?

When the weather turns cold and I want a comforting, fast meal, I make a soup loaded with vegetables, protein and a modest amount of carbs. This barley, vegetable and chicken soup fits the bill. With a mix of colorful vegetables it’s packed with vitamins, and if you have an Instant Pot the whole one-pot meal can be ready in under 30 minutes. I prefer barley to rice for its added nutritional benefits and chewy texture.

Tips for making barley, vegetable and chicken soup

This soup can be prepared in a conventional pot on the stove or in an Instant Pot. The stovetop version takes about an hour, while the Instant Pot version finishes in roughly half an hour, though you should allow time for pressure build and release.

Instant Pot

If you use an Instant Pot, remember it needs time to build pressure and to release it. Plan the sequence of cooking so quick-cooking items are added after pressure release.

To cook entirely in the Instant Pot: set it to “Sauté” and soften the leeks in oil. Sauté the vegetables that will be pressure-cooked (except broccoli and most of the parsley). Add the chicken, soaked barley, chicken bouillon and boiling water, then pressure cook for 15 minutes. After the pressure is released, switch back to “Sauté,” fold in the broccoli and some parsley and cook briefly until the broccoli is just tender. Reserve the remaining parsley and oregano as garnish. Serve hot.

Vegetables

I like a rainbow of vegetables for flavor, color and nutrients. Diced potato helps thicken the broth slightly as it breaks down. Use whatever vegetables you have—common choices are celery, carrot, broccoli, zucchini, yellow squash, leeks, potato, parsley and oregano.

To keep broccoli and Italian parsley bright, add the broccoli at the end and cook just until barely tender. Long cooking dulls color. Parsley contributes fresh flavor beyond a mere garnish, so don’t be shy with it.

Leeks

Instead of onion I sauté leeks for a gentle sweetness. Use the entire leek, including the green tops—don’t discard them. Leeks often trap dirt between their layers, so rinse thoroughly before slicing and then rinse the sliced rings to remove any stubborn grit.

Vegetables and soaked barley for soup

Chopped vegetables for soup.

Barley

I choose pearl barley over rice for nutrition and texture. I wash and soak the barley before prepping vegetables so it hydrates and cooks evenly in the soup.

Chicken

Use any skinless chicken parts you prefer. Bones add flavor and some minerals, but they can be inconvenient to remove while eating. If you have time, make a stock with the bones first and strain them out; otherwise use skinless boneless thighs or remove bones before serving.