Chicken & Barley Healing Soup Recipe | Kosher, Healing, Nourishing, Feel Good Comforting Soup

Servings: 6–8

Yield: Approximately 8 cups

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Difficulty: Easy–Moderate

Cooking Vessel: Large stockpot or Dutch oven

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Ingredients

1 whole kosher chicken (3–4 lbs), cut into pieces

1 cup pearl barley (rinsed)

2 medium carrots, diced

2 celery stalks, diced

1 medium onion, diced

3 garlic cloves, minced

1 parsnip, diced (optional)

1 bay leaf

1 tsp dried thyme (or 2 sprigs fresh thyme)

1 tsp dried parsley (or 2 tbsp fresh parsley)

8 cups cold water (or low-sodium chicken broth, kosher certified)

Salt and freshly ground black pepper, to taste

2 tbsp olive oil (optional, for sautéing vegetables)

Fresh parsley or dill for garnish

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Instructions

1. Prepare the chicken: Rinse the chicken pieces under cold water and pat dry. Optional: Remove skin for a lighter soup.

2. Sauté the vegetables (optional): In a large stockpot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, celery, and parsnip. Cook for 5–7 minutes until vegetables soften. Add garlic and sauté for 1 minute more.

3. Cook the chicken: Add chicken pieces to the pot. Pour in water (or chicken broth) and bring to a boil. Skim off any foam that rises to the surface.

4. Add herbs & barley: Add bay leaf, thyme, parsley, and rinsed barley. Reduce heat to low, cover, and simmer for 50–60 minutes until chicken is cooked through and barley is tender.

5. Adjust seasoning: Remove chicken pieces, shred meat off the bone, and return meat to the soup. Discard bones, skin, and bay leaf. Add salt and pepper to taste.

6. Serve: Ladle soup into bowls and garnish with fresh parsley or dill.

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Nutritional Information (per serving, approximate)

Calories: 220 kcal

Protein: 18 g

Carbohydrates: 22 g

Fiber: 3 g

Fat: 7 g

Sodium: 350 mg (can vary depending on salt/broth used)

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Dietary Adaptations

Gluten-Free: Use certified gluten-free pearl barley alternative such as quinoa or buckwheat.

Lower Sodium: Use water instead of broth and reduce added salt.

Vegetarian: Substitute chicken with 2 cups of cooked chickpeas and vegetable broth.

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Tips & Troubleshooting

Cloudy broth: Skim foam as it rises for a clear soup.

Barley too soft: Add barley in the last 20–25 minutes if you prefer a firmer texture.

Rich flavor: Let the soup rest for an hour before serving—it deepens the flavor.

Freezing: This soup freezes well. Cool completely and store in airtight containers up to 3 months.

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Serving Suggestions

Serve with crusty kosher bread or whole-grain rolls.

Pair with a simple green salad for a light, healing meal.

Drizzle with a few drops of lemon juice to brighten flavors.

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Notes

This soup is traditionally nourishing for colds, flu, or general recovery.

Pearl barley adds a comforting texture and gentle fiber for digestive health.

Using a whole chicken enhances collagen content, which is great for joint and gut support.