Chicken Barley Soup

Chicken Barley Soup Tips

Do you soak barley before cooking?

For this recipe, you do not need to presoak your barley; it will cook and expand sufficiently within the soup. But it’s largely a matter of personal preference. Pre-soaking barley breaks down harder-to-digest proteins in grains (such as gluten) and produces a less chewy texture.

What kind of barley do you use for soup?

You will often discover that pearl barley is used in soups, as it cooks faster than grains such as pot barley, which is less processed and takes longer preparation and cooking time. Check out this article on cooking whole grains, including barley.

How can you thicken barley soup?

To thicken barley soup that is too thin, you can make a beurre manie, which is softened butter mixed with an equal number of tablespoons flour. Mix it in a small bowl with a fork, then stir gently into your soup as it heats. You can also make a slurry with equal parts cornstarch and water. Pour it in the pot and whisk continuously over high heat until the soup starts to thicken. Learn more about thickening sauces and soups. Research contributed by Mark Neufang, Taste of Home Culinary Assistant