Oma's Chicken Barley Soup (Hühner-Graupensuppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated: March 26, 2026

This chicken barley soup (hühner-graupensuppe) is one of those simple, hearty meals that fills the kitchen with such good smells and makes everyone glad to come to the table.

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Chicken Barley Soup - comfort food, Oma-style! Such a hearty meal!

I love this chicken barley soup on a cold day, because it’s the kind of meal that warms you right through. The barley gives it that lovely, slightly nutty flavor and a texture that makes each spoonful feel satisfying. I made mine using chicken bouillon cubes and a little curry powder, and that simple touch gave such a wunderbar flavor.

Top Tips for Best Results

1. Use pearl barley: That’s what gives chicken barley soup its classic texture.
2. Don’t overcook it: The barley should stay tender with a little bite.
3. Build flavor first: Cook the onion, chicken, and bacon well before adding the broth.
4. Make it your own: Add extra vegetables like potatoes, green beans, or cauliflower.

I treat the vegetables here as a guide, not a hard rule. If I’ve got a bit more in the fridge, in it goes. Cauliflower, potatoes, and green beans all work really well in this soup.

For the broth, I often use bouillon cubes to make the chicken broth, a traditional choice. That said, vegetable or beef broth is also delicious, so use what you have and make it your own. That’s part of the fun of homemade soup.

Ready to make this barley soup?

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Oma's Chicken Barley Soup (Hühner-Graupensuppe)

This chicken barley soup is one of those simple, hearty meals that fills the kitchen with such good smells and makes everyone glad to come to the table.

Prep Time:

10 minutes

Cook Time:

50 minutes

Total Time:

1 hour

Servings:

Makes 8 servings

Ingredients:

• 1 - 2 tablespoons (15 - 30 milliliters) oil
• 1 onion, diced
• 1 pound (454 grams) skinless boneless chicken breast, cubed
• ½ pound (227 grams) lean bacon, diced
• 8 ounces (227 grams) pearl barley
• 10 cups (2.4 liters) chicken broth
• 2 carrots, sliced
• 1 celery rib, diced
• 1 garlic clove, crushed
• 1 leek, sliced
• curry powder, to taste
• 1 pinch ground caraway seeds (optional)
• salt and freshly ground black pepper, to taste

Instructions:

1. Heat the oil in a large pot. Add the onions and cook until translucent. Add the chicken and bacon and continue cooking for about 5 minutes.
2. Add the barley and broth. Stir and bring to a boil.
3. Add the carrots and celery. Bring to a boil again. Reduce the heat, cover, and simmer for about 20 minutes.
4. Add the garlic and leeks. Simmer another 20 minutes until everything is tender. The barley should still have a bit of a bite.
5. Season with curry powder, caraway, salt, and pepper. Serve.

Notes/Hints:

• Instead of chicken, use  pork or beef. 

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated on March 26, 2026

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.