Chicken and Barley Soup with Potatoes and Vegetables

Name: Chicken and Barley Soup with Potatoes and Vegetables
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 to 8 bowls
Cuisine: Eastern European-inspired
Ingredients: 1.2 kg bone-in chicken thighs or drumsticks; 180 g pearl barley, rinsed; 1 whole large onion, diced; 2 whole medium carrots, sliced; 2 whole medium potatoes, diced; 2 whole celery stalks, sliced; 3 whole garlic cloves, crushed; 2 L chicken broth; 500 ml water; 1 whole bay leaf; 8 whole black peppercorns; 1 tsp salt, plus more to taste; 2 tbsp chopped parsley; 1 whole lemon, cut into wedges

Chicken pieces simmer with pearl barley, potatoes and vegetables in a light broth.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 35 minMakes 6 to 8 bowls

Jump to Recipe

This hearty chicken and barley soup simmers chicken with onion, carrot, celery and garlic, then adds potatoes and pearl barley for a filling bowl. The source gives no liquid quantity and starts by frying a whole chicken; this version simmers chicken pieces in measured broth and water, then shreds the meat back into the pot. Put chicken, onion, garlic, broth, water, bay leaf, peppercorns and salt in a large pot; bring to a boil and skim foam. Lower heat, cover partly and simmer 25 minutes; check chicken reaches 74°C (165°F), then transfer to a plate. Add rinsed barley, carrots, celery and potatoes; simmer 35 to 45 minutes until barley is tender.

Chicken and Barley Soup with Potatoes and Vegetables

How to tell when it is ready

Taste and adjust seasoning; discard bay leaf and serve with parsley and lemon wedges.

Tips

Put chicken, onion, garlic, broth, water, bay leaf, peppercorns and salt in a large pot.
Lower heat, cover partly and simmer 25 minutes.
Add rinsed barley, carrots, celery and potatoes.
Remove skin and bones from chicken.

Troubleshooting

If soup thickens, add hot broth or water.
If barley is still chewy, simmer longer and add liquid as needed.

Substitutions

Use boneless chicken thighs and shorten the first simmer.
Use quick-cooking barley, following its package timing.

Variations

Add sliced mushrooms with the carrots.
Use dill instead of parsley.

Serving suggestions

Serve with crusty bread.
Add fresh parsley.
Offer lemon wedges.
Pair with a green salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot.

Storage

Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot.

Food safety

Cook chicken to 74°C (165°F); cool soup promptly in shallow containers and refrigerate.

Frequently asked questions

How do I know chicken and barley soup with vegetables is ready?

Taste and adjust seasoning; discard bay leaf and serve with parsley and lemon wedges.

How should I store chicken and barley soup with vegetables?

Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot.

Serve with crusty bread. Refrigerate leftovers within 2 hours for up to 3 days; reheat until steaming hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken and Barley Soup with Potatoes and Vegetables