Hearty Chicken Soup with Barley and Kale

chicken barley soup
Print Friendly, PDF & Email

We always have those foods that we turn to when we are not feeling well, physically or emotionally.

For some, it’s chocolate (yes, I have certainly been guilty of this). Yet, when the days get dark and I am not feeling my best, I always turn to soup. I’m not talking about the canned stuff, which can have a day’s worth of sodium and taste dead to me. I am talking about the nourishing, full-bodied kind. The “my grandma made this” kind of soup. Full of love, life, and only the best ingredients. You feel like you have had a warm hug after eating this soup. I always make it for anyone I know going through chemo treatments or a serious illness. Some have said it is the only thing that got them through. This soup is truly a meal in a bowl, another thing I treasure. Homemade chicken stock, chicken, whole grain barley, kale, butternut squash, and healing ginger make it one of the most well-rounded soups out there. What do you eat or do to nourish yourself? And in the meantime, make yourself a bowl of this delicious soup!

Hearty Chicken Soup with Barely and Kale

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chicken barley soup

Hearty Chicken Soup with Barley and Kale

  • Author: Heather Carey, MS
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: soup
  • Method: simmer


I don’t know a single person who doesn’t love this soup! Hearty Chicken Soup with Barley and Kale checks off all the boxes – it’s warming, comforting and so so good for you.


Units Scale

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
3 carrots, diced small
3 celery stalks, diced small
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced butternut squash (you can use frozen to save time but fresh is better)
2 cloves garlic, minced or pressed
1 tablespoon fresh grated ginger
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 cups low-sodium chicken broth (preferably homemade)
2 cups cooked barley
1 small bunch of kale, stem removed and torn into small pieces


1. In a heavy soup pot, heat the olive oil over medium-high. Add onion, carrots, celery, salt, and pepper and sauté for about 5 minutes, until tender. Add the butternut squash and sauté for another 5-7 minutes. Add garlic and ginger and cook for another minute.

2. Add diced chicken. Cook, stirring until chicken is partially cooked, about 2 minutes.

3. Add chicken stock; bring to a boil. Cover, reduce heat, and simmer until chicken is cooked through about 10 minutes.

4. Add barley and kale and cook until kale is wilted, 5 minutes more. Season to taste with more salt and pepper if needed and serve hot.


This soup freezes beautifully! Place in single-serving containers and store for up to three months.

Save time – you can easily save time by buying pre-grated ginger, prechopped garlic, along with frozen butternut squash.

    Your Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping
      Apply Coupon