Grandma's Chicken-Barley Soup

Prep Time
Cook Time
2h 30m
Ready In

"This is the way my Grandma made barley soup (she also made a version using beef stew meat). Serve with crusty bread."

Original is 8 servings


  • Serving Size: 1 (404.6 g)
  • Calories 255.1
  • Total Fat - 11.9 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 55.6 mg
  • Sodium - 1097.2 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 6.3 g
  • Sugars - 6 g
  • Protein - 13.2 g
  • Calcium - 72 mg
  • Iron - 1.7 mg
  • Vitamin C - 16.7 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil over medium-high temperature in a large, heavy stockpot. Add chicken thighs, skin side down, and brown.

Step 2

Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid. Cook about 40 minutes, until chicken is cooked through. Leaving broth in pan, remove chicken to a bowl and set aside to cool slightly. Cover and refrigerate.

Step 3

Add remaining broth to pan. Stir in remaining ingredients (except salt, pepper and parsley). Bring to a boil, reduce heat to low and cover pan. Simmer about 1 1/2 hours, until barley and vegetables are done.

Step 4

Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat and skin (if you do not want the skin, skip the browning process and discard skin after removing meat from bones). Add to pot for last 1/2 hour and cook until heated through. (If soup is too thick at this point, add some water) Add salt and pepper to taste.

Step 5

Stir in parsley and ladle into bowls.


No special items needed.

3 Reviews


We are Chicken Soup lovers and we love Barley Soup, so no surprise we all enjoyed this delicious and full flavored soup. Have to love grandma recipes! Made as directed, the plan is to follow through using beef stewing meat next time around. I foresee a good number of next times.Thank you for sharing your grandma's recipe.


review by:
(12 Oct 2017)


We really enjoyed this soup, I skipped adding the chicken thighs, used homemade chicken broth, I had leftover chicken meat from a cooked deli rotisserie chicken so I added that in, also added in a pinch of cayenne pepper. Thank you for your delicious soup recipe Mikekey!


review by:
(28 Jan 2016)


Delicious comfort food. Hearty rib sticking soup. I served it for dinner with grilled cheese sandwiches. I opted to skip the first step as I do not care for skin in soup. I did however use the thighs with skin on in the soup, mainly due to the fact that it adds more flavor to the soup or stew. I also opted to cook it in my crock pot for 8 hours, as I had to work and didn't have the time to mind it in the kitchen. Around 3 pm I removed the chicken from the bones and added it back into the soup discarding the skin, bones and cartilage. At this time I also added another teaspoon of worcestershire sauce. I missed adding the oregano as I apparently ran out of it. I also forgot to add the fresh parsley at the end. Made for Billboard tag.


review by:
(5 Nov 2013)

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