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Chicken and barley soup

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There's nothing more comforting than our Chicken and barley soup on a cold evening. Served with fresh parsley and crusty bread, this bowl of goodness will certainly hit the spot.

  • Serves6
  • Cook time2 hour 30 minutes
  • Prep time15 minutes
Chicken and barley soup recipe


  • 1.2kg Coles RSPCA Approved Whole Chicken, excess fat removed
  • 1 brown onion, finely chopped
  • 1 leek, halved lengthways, thinly sliced
  • 1 large carrot, peeled, finely chopped
  • 1 small fennel bulb, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 4 flat-leaf parsley stems
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 1 tsp dried black peppercorns
  • ½ cup (100g) pearl barley
  • ½ cup finely chopped flat-leaf parsley
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place chicken in a large saucepan or stockpot. Add the onion, leek, carrot, fennel, celery, garlic, parsley stems, thyme sprigs, bay leaf, peppercorns and 8 cups (2L) water. Place over high heat and bring to the boil. Reduce heat to very low. Cook, skimming the surface occasionally to remove any excess fat and scum, for 2 hours or until chicken is cooked through.
  2. Step 2

    Use tongs to carefully transfer the chicken to a heatproof bowl. Remove and discard the skin and bones. Coarsely shred the chicken.
  3. Step 3

    Add chicken and barley to soup. Cook for 30 mins or until barley is tender.
  4. Step 4

    Use tongs to remove and discard the parsley stems, thyme sprigs, bay leaf and peppercorns. Sprinkle soup with chopped parsley and serve with bread.