Chicken Mushroom Barley Soup

This earthy, comforting Chicken Mushroom Barley Soup is made with tender chicken thighs, nutty pearl barley, and browned cremini mushrooms, all ready in just over an hour. The broth transforms into a rich, silky soup as the barley releases its natural starches during the simmer. I always make a double batch of this because the flavors deepen beautifully overnight.

Why This Classic Works

Many recipes rush the barley, resulting in a tough texture that ruins the comfort factor. I found that simmering the grain directly in the soup rather than pre-cooking it allows it to absorb all the savory chicken and mushroom flavors while naturally thickening the broth.

Using bone-in or boneless chicken thighs was a lesson I learned the hard way after dry breast meat disappointed me. The dark meat stays juicy during the long simmer and gives the broth a depth you just cannot get with lean cuts.

Chicken Mushroom Barley Soup Ingredients

• Chicken Thighs: 1.5 lbs boneless, skinless chicken thighs (trimmed of excess fat).
• Mushrooms: 10 oz cremini or baby bella mushrooms, sliced 1/4 inch thick.
• Barley: 1 cup pearl barley, rinsed well.
• Mirepoix: 1 large yellow onion (diced), 3 medium carrots (sliced), and 2 stalks celery (diced).
• Aromatics: 4 cloves garlic (minced), 1 tsp dried thyme, and 1 bay leaf.
• Broth: 6 to 8 cups high-quality chicken broth (sodium-adjusted).
• Oil: 2 tbsp olive oil for searing.
• Seasoning: 1 tsp salt and 1/2 tsp black pepper, plus fresh parsley for garnish.

How To Make Chicken Mushroom Barley Soup

1. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for 4-5 minutes per side until golden brown (they don’t need to be cooked through yet). Remove and set aside.
2. Sauté the Vegetables: In the same pot, add the onions, carrots, and celery. Cook for 5 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and start to brown. Stir in the garlic, thyme, and barley, cooking for 1 minute to toast the grain.
3. Simmer the Soup: Pour in the chicken broth and add the bay leaf. Return the seared chicken (and any juices) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the barley is tender and the chicken is cooked through.
4. Shred and Serve: Remove the chicken thighs to a cutting board and shred them with two forks. Stir the meat back into the soup. Taste and adjust seasoning with more salt or pepper if needed. Discard the bay leaf and stir in fresh parsley before serving.

Recipe Tips

• Rinse the barley: Always rinse pearl barley under cold water before adding it to the pot. This removes excessive surface dust that can make the soup unpleasantly cloudy, while still keeping enough starch to thicken the broth nicely.
• Don’t slice mushrooms too thin: Mushrooms shrink significantly as they cook. Slice them at least 1/4 inch thick so they maintain a meaty bite that stands up to the chunks of chicken and chewy barley.
• Watch the liquid: Barley acts like a sponge and will continue to absorb broth even after cooking. If the soup gets too thick while simmering or storing, simply stir in an extra cup of water or broth to loosen it up.

What To Serve With Chicken Mushroom Barley Soup

This hearty soup pairs perfectly with a slice of crusty sourdough bread or warm garlic dinner rolls for soaking up the savory broth. A crisp green salad with a sharp vinaigrette helps cut through the earthiness of the mushrooms and barley.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days; the soup will thicken as it sits, so add a splash of water when reheating. To freeze, let the soup cool completely and store in freezer-safe bags for up to 3 months.

FAQs

Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. If using breasts, simmer the soup with just the barley first, then add the raw chicken breasts in the last 15-20 minutes of cooking so they stay tender.

Do I need to cook the barley separately?
No, cooking the barley directly in the broth is better for flavor. It absorbs the chicken and mushroom notes while releasing starch that gives the soup its signature silky texture.

Can I use quick-cooking barley?
Yes, but adjust the timing. Quick barley only needs about 10-15 minutes to cook, so add it towards the end of the simmer rather than at the beginning.

Nutrition

• Calories: 280
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 650mg
• Total Carbohydrate: 32g
• Protein: 22g

Try More Recipes:

• Creamy Crockpot Southwest Chicken Soup Recipe
• Italian Penicillin Soup With Chicken Recipe
• Chicken Wedding Soup Recipe

Chicken Mushroom Barley Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

40

minutes

Total time

1

hour 

55

minutes

Chicken Mushroom Barley Soup combines chewy pearl barley, tender chicken thighs, and earthy mushrooms in just over an hour for a cozy meal. This hearty soup uses simple pantry staples and thickens naturally as it cooks. It is the ideal comfort food for chilly weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (trimmed)

• 10 oz cremini or baby bella mushrooms, sliced

• 1 cup pearl barley, rinsed

• 1 large yellow onion, diced

• 3 medium carrots, sliced

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 1 tsp dried thyme

• 1 bay leaf

• 6-8 cups chicken broth

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• Fresh parsley for garnish

Directions

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then sear them for 4-5 minutes per side until golden brown. Remove and set aside.
• In the same pot, add the onions, carrots, and celery. Cook for 5 minutes until softened. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and start to brown. Stir in the garlic, thyme, and barley, cooking for 1 minute.
• Pour in the chicken broth and add the bay leaf. Return the seared chicken (and any juices) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the barley is tender and the chicken is cooked through.
• Remove the chicken thighs to a cutting board and shred them with two forks. Stir the meat back into the soup. Taste and adjust seasoning with more salt or pepper if needed. Discard the bay leaf and stir in fresh parsley before serving.