Description
A comforting, hearty soup made with tender chicken thighs, chewy barley, and fresh vegetables, all simmered in a flavorful broth infused with dried mint. Perfect for cozy evenings, this nourishing recipe is high in protein and fiber, customizable with optional noodles or squash, and tastes even better the next day.
Ingredients
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½ cup (100 g) barley, rinsed
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1 tbsp (3 g) dried mint
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1½ lbs (700 g) chicken thighs, boneless, skinless
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5–6 cups (1.2–1.4 L) salted water or chicken stock
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1 onion, thinly chopped
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2 potatoes, shredded
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1 carrot, shredded
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¼ cup (30 g) noodles (optional)
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½ cup (75 g) butternut squash, shredded (optional)
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Salt, to taste
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Fresh parsley, chopped (for garnish)
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Freshly ground black pepper (for garnish)
Instructions
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In a large pot, bring salted water or chicken stock to a boil. Add chicken thighs and cook for 20 minutes until tender.
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While chicken cooks, prep vegetables: shred potatoes, carrot, and squash (if using), and chop onion.
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Remove chicken from the pot and set aside.
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Add barley, onion, potatoes, carrot, squash, and dried mint to the broth. Stir, adding more water if needed.
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Shred chicken into bite-sized pieces and return to the pot.
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Simmer on low-medium heat for 30–40 minutes until barley is tender, stirring occasionally.
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Add noodles during the last 10 minutes, if desired.
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Season with salt, garnish with parsley and pepper, and serve hot.
Notes
Use bone-in chicken for a richer broth (remove bones before serving).
Simmer uncovered for a thicker soup.
Substitute fresh parsley or dill for dried mint.
Barley expands significantly—reduce quantity for a brothier soup.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired