Next, I add in the boneless chicken breasts, stirring everything together. Then, I pour in the chicken broth, ensuring that everything is submerged. Before bringing the heat to a boil, I sprinkle in the dried thyme and toss in the bay leaf. I let it all come to a nice simmer and cover the pot, allowing everything to cook for about 15 minutes. This waiting period is where the magic happens!
Afterward, I carefully remove the chicken to a cutting board, letting it cool for a minute. While it cools, I throw in the pearl barley and let the soup simmer for another 30 minutes. The barley plumps up beautifully! Once the chicken is cool enough to handle, I shred it into bite-sized pieces and return it to the pot. I season the soup with salt and pepper to taste, stirring everything until it is well combined.
Finally, before serving, I always remember to remove the bay leaf – that’s an important step! I love to ladle the soup into bowls and garnish it with fresh parsley for a pop of color. The soup not only looks good but smells heavenly too!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect balance of flavors, and one thing I found is that using homemade chicken broth really elevates this soup. If you have the time, make a batch with leftover rotisserie chicken bones or simmer chicken thighs for added richness. Another tip is to rinse the barley before adding it to the pot. This helps to remove excess starch and gives the soup a cleaner texture. It’s a minor step but makes a noticeable difference!
Additionally, I always recommend letting the soup sit for at least 30 minutes after cooking. This allows the flavors to meld together beautifully. So, if you can, prepare it a day in advance; the taste gets even better after reheating!
Lastly, if you’re feeling adventurous, try using different herbs. I’ve experimented with fresh dill or rosemary on a whim and loved how they paired beautifully with the chicken and barley!
Common Mistakes to Avoid
One mistake that I initially made was to skip browning the vegetables. I learned the hard way that the caramelization enhances the flavor of the soup significantly, so don’t rush through this step. Make sure to give the vegetables their time to soften and develop a deeper flavor before adding the broth. (See the next page below to continue…)