New Brunswick Barley Soup

This Maritime Canadian classic is the kind of soup that gets made in a big kettle on a snowy New Brunswick afternoon. Bone-in chicken and pearl barley cook together so the grains absorb every bit of the savory broth as it builds.

The technique is a cook-and-reuse approach. The chicken comes out after just 15 minutes, gets cooled and pulled from the bone, while the barley keeps simmering and the vegetables go in to soften. The diced chicken returns at the end with peas and parsley so the meat stays tender instead of stringy.

Poultry seasoning, paprika, and a single bay leaf do the seasoning lift here. Nothing flashy, just a layered backbone that lets the chicken and barley speak. By the time the peas warm through, the soup has body without being heavy, and the barley has a satisfying chew.

Pro Tips

• Use bone-in, skin-on chicken pieces for the deepest broth. Boneless breasts give you a flat, watery stock.
• Skim the foam off the top during the first 10 minutes for a clearer broth.
• Stir the barley occasionally so it doesn’t settle and stick to the bottom of the pot.
• Make a day ahead. The barley plumps overnight and the flavors deepen, but add a splash of water when reheating since the barley keeps absorbing.

Variations

• Swap pearl barley for farro or hulled barley for a chewier, nuttier grain.
• Add a parmesan rind during simmering for an Italian-leaning savory depth.
• Stir in a handful of baby spinach or kale at the end with the peas for extra greens.