Chicken Barley Soup for the Dairy-Free Soul

Before you clamor, I’m going to repeat our mantra. Being dairy-free isn’t just about alternatives. It’s mostly about enjoying what is dairy free. And this chicken barley soup offers a lot of naturally dairy-free comfort in the cooler months. When I first made it, my husband asked, “Where did you learn to make such good soup?” I wasn’t sure whether or not it was a compliment, but I did take it as a firm nod of approval for this soup.

The Best Dairy-Free Chicken Barley Soup

I first shared this easy recipe back in 2010. It has made many repeat appearances in our home ever since. Consequently, I have made some updates to the recipe, and also have some tips and options to offer for the ingredients.

• More Onion – You can certainly use 1 whole yellow onion, if you like.
• Garlic – Garlic fans can sauté 1 minced garlic clove with the other vegetables.
• Barley – I use pearl barley, which is the more common type, and cooks more quickly. If you use hulled barley, or barley groats, you will need to extend the cook time.
• Herbs – Thyme is my favorite in this dairy-free chicken barley soup. But you can mix things up with sage, oregano, or parsley. And you can use fresh instead of dried, if you prefer. 1 tablespoon fresh herbs is roughly equivalent to 1 teaspoon dried.
• Broth – Be aware that some chicken broths do contain milk. Read the label and see our Best Dairy-Free Broth Guide for suggestions.
• Chicken – This chicken barley soup is a great way to use up leftover rotisserie chicken or diced chicken breast. If preparing it fresh, 1 pound of chicken breasts makes about 3 cups of diced chicken. For a different spin, you can use dairy-free chicken sausage. One 8 or 12 ounce package (cooked) works great in this recipe. When using sausage, or if the chicken is salted, I omit the added salt altogether.

Special Diet Notes: Chicken Barley Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free.

For gluten-free chicken soup, substitute 1 cup short-grain brown rice or quinoa for the barley. Reduce the cooking time to 30 to 40 minutes for the rice or about 20 minutes
for the quinoa.

Alisa Fleming

Dairy-Free Chicken Barley Soup

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This comforting soup is easy to make, and a great way to use up leftover chicken. See the post above for additional ingredient options. We've made this soup a lot!

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 servings

Course: Entree

Cuisine: American

Calories: 380

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 tablespoon oil
• 2 medium carrots peeled and diced
• ½ medium yellow onion chopped or diced
• 1 cup sliced celery about 1/4-inch thick (optional)
• ½ cup pearl barley (see post above for gluten-free option)
• 1 teaspoon dried thyme
• 6 cups dairy-free chicken broth
• 3 cups cooked shredded or diced chicken
• ½ teaspoon salt or to taste
• Ground pepper to taste (optional)

Method

 

1. Heat the oil in a medium saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions are soft.
2. Add the barley and thyme, and sauté for 3 to 5 minutes.
3. Add the broth, chicken, and salt and bring the mixture to a boil. Reduce to low and cover. Let the soup simmer for 45 minutes, or until the barley is tender.
4. Season to taste with fresh ground pepper, if desired.

Nutrition

Serving: 2.5 cupsCalories: 380kcalCarbohydrates: 26gProtein: 42.8gFat: 10.5gSaturated Fat: 2.5gFiber: 5.4gSugar: 3.7g

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