There's something incredibly satisfying about a warm, hearty bowl of soup, especially when the weather starts to turn crisp. This Chicken and Mushroom Soup with Barley is one of those comforting fall soup recipes you’ll find yourself making over and over again. It's got everything going for it—tender chicken, earthy mushrooms, nutty barley, and a broth so flavorful and creamy, you'll swear it's been simmering all day. Whether you're a fan of creamy mushroom soup recipes or looking to explore new chicken soup ideas, this one hits the mark with the perfect balance of health, heartiness, and taste.
Chicken and Mushroom Soup with Barley
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main Course, Soup
Cuisine American, European
Large soup pot or Dutch oven For even cooking and enough room for all your ingredients.
Wooden Spoon or Spatula For stirring your aromatics and deglazing the pot.
Chef’s knife and cutting board To prep all the veggies and herbs.
Measuring cups and spoons Precision is key when it comes to broth and seasonings.
Ladle For serving—especially handy when sharing a pot of this with friends or freezing leftovers.
Protein & Grains
- 2 cups cooked chicken shredded (rotisserie chicken works beautifully)
- ¾ cup pearl barley rinsed
Vegetables & Mushrooms
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 celery stalks diced
- 2 carrots sliced
- 12 oz cremini or baby bella mushrooms sliced (you can also mix in shiitake or oyster mushrooms for variety)
Broth & Creaminess
- 6 cups chicken broth low sodium preferred
- 1 cup whole milk or half-and-half for a creamy texture without being too rich
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Optional Add-ins
- 1 tablespoon soy sauce or Worcestershire sauce for umami depth
- 2 tablespoons flour to slightly thicken the broth
- ½ cup frozen peas for a pop of color and sweetness
- Fresh lemon juice a splash at the end brightens everything up
Step 1: Sauté the Aromatics
In your soup pot, heat the olive oil or butter over medium heat. Add the chopped onion, celery, and carrots and sauté until softened, about 6–8 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 2: Add Mushrooms
Toss in the sliced mushrooms and cook for 7–10 minutes, stirring occasionally. They’ll release moisture, then start to brown. This step is key to building the savory base found in the best mushroom soup recipes.
Step 3: Toast the Barley
Add the rinsed barley to the pot and stir for a minute to lightly toast it. This boosts its nutty flavor and helps it hold up better in the soup.
Step 4: Deglaze and Simmer
Pour in your chicken broth, scraping the bottom of the pot to release any brown bits. Add your dried herbs, bay leaf, and season with salt and pepper. Bring everything to a boil, then reduce to a simmer. Cover and let it cook for 30 minutes, or until the barley is tender.
Step 5: Add Chicken and Cream
Stir in the shredded chicken and your choice of milk or half-and-half. Let the soup simmer gently for another 10 minutes. If you’d like it a bit thicker, whisk 2 tablespoons of flour into a splash of milk before adding it to the pot.
Step 6: Final Touches
Taste and adjust seasoning. Add a splash of lemon juice or a dash of soy sauce for brightness and depth. Remove the bay leaf and serve hot.
Perfect Pairings
This soup is hearty enough to be a standalone meal, but it pairs beautifully with:
- Rustic bread or sourdough: Ideal for soaking up the creamy broth.
- Simple green salad: A crisp, lightly dressed salad adds a refreshing contrast.
- Roasted root vegetables: A great side to match the earthy flavor profile of the soup.
- White wine: Something crisp and dry, like Sauvignon Blanc or Pinot Grigio, complements the creamy mushrooms without overpowering them.
Frequently Asked Questions
1. What type of chicken works best?
Shredded rotisserie chicken is ideal for convenience and flavor. If you're cooking from scratch, boneless, skinless chicken thighs provide richer flavor and tenderness. Chicken breasts can also be used for a leaner option.
2. Can I use wild rice instead of barley?
Absolutely. Chicken and wild rice is a beloved classic, and this soup adapts well. Just note that wild rice takes a bit longer to cook, so adjust your timing or pre-cook it before adding.
3. Is this soup freezer-friendly?
Yes. Just be aware that creamy soups can separate slightly when reheated. For best results, freeze the soup before adding the milk or cream, then stir that in when reheating.
4. How can I make this even creamier?
Use heavy cream in place of milk, or stir in a few tablespoons of cream cheese at the end for that velvety texture you find in many cream of mushroom soup recipes with chicken.
5. Is this a healthy soup?
It leans that way! Thanks to the barley, lean chicken, and mushrooms, it’s high in protein and fiber. Use low-fat milk and skip the flour if you want to keep it on the lighter side—making it one of those mushroom soup recipes healthy enough for regular rotation.
