This comforting chicken and barley soup is a nourishing, gentle meal that’s ideal for busy family life. It’s made with tender chicken, soft barley, vegetables, and warming spices like ginger and turmeric, all slowly simmered together to create a rich, naturally thick soup that’s easy to digest and full of flavour.
One of the reasons this recipe works so well for families is its minimal hands-on preparation. Once the ingredients are added to the pot, the soup cooks itself with very little attention. There’s no need to stand over the stove—simply let it simmer gently, giving it an occasional stir to ensure nothing sticks and everything is cooking evenly. This makes it a practical option for days when time and energy are limited.
Barley adds fibre and a satisfying texture, while the vegetables and herbs support immune health and everyday nourishment. The result is a hearty, wholesome soup that brings comfort and nutrition to the family table with minimal effort.
This chicken and barley soup provides a balanced combination of protein, fibre, and essential nutrients that support growth, digestion, and immune health. Chicken supplies easily absorbed protein and minerals such as zinc and iron, while barley offers fibre that helps support gut health and steady energy release. Vegetables, garlic, ginger, turmeric, cinnamon, and herbs contribute antioxidants and natural anti-inflammatory compounds linked in research to immune support and digestive comfort. When cooked slowly and blended or mashed to a safe texture, this soup is especially well suited for babies and toddlers, making it a versatile, nourishing option for the whole family.
Prep time: 15 minutes
Cook time: 120 minutes
Servings: 3-4 adult servings***
Total Calories (Whole Recipe): Approximately 650 kcal
Ingredients
- 250 g skin-off chicken thighs, cut into small pieces (8.82 oz)
- ¼ cup pearl barley
- 3 medium to large carrots, finely diced or grated
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh turmeric, finely grated or 1/2 tsp ground
- 1 tsp fresh ginger, finely grated
- 1/4 tsp rosemary leaves, finely chopped (fresh or dried)
- ⅛ tsp ground black pepper
- 1 small cinnamon stick
- 1 tbsp tomato paste
- 6 cups (1.5 litres) water or broth
- 1 tbsp fresh lemon juice (added at the end)
- Fresh parsley, finely chopped, for garnish
Instructions
- Place the chicken, barley, carrots, onion, garlic, turmeric, ginger, rosemary, tomato paste, black pepper, and water into a large pot.
- Bring the soup to a boil over high heat.
- Reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 90–120 minutes.
- Add the chopped parsley 3 minutes before turning off the heat.
- Turn off the heat and remove the cinnamon stick. Using a stick blender, gently blend the soup a few times until it reaches a slightly smooth, well-combined texture.
- Stir in the lemon juice just before serving, once the soup has been transferred to the serving bowl.
- If desired, add salt to taste when serving to adults.
Notes
- This soup thickens naturally as the barley cooks. Add extra water if you prefer a thinner consistency.
- Always check ingredients for allergies before serving to children.
- For babies and younger toddlers, use a stick blender at the end to blend the soup to a safe texture.
- Suitable for batch cooking and freezes well once cooled.
*** Serving sizes are indicative only. Toddler portions may vary and should be based on your child’s age, appetite, and developmental stage.
