Low Acid Chicken And Barley​ Recipe

okay so this low acid chicken and barley thing — it’s kinda like if soup had a quiet Sunday morning. no harsh tomato, no spicy regret, just warm chicken, barley, soft veggies. not flashy. just honest. plus it makes a ton, so you’ve got lunch for days or one solid week of “ugh I don’t wanna cook” dinners.

Ingredients Needed

• 8 cups water: base of the broth — no acidic stock needed.
• 2 lbs chicken thighs: boneless, skinless is easiest — soft and rich.
• 1½ cups chopped carrots: sweet and mellow.
• 1 cup chopped celery (with leaves): adds flavor but still soft on digestion.
• 1 onion, chopped: skip or sub onion-infused oil for low acid sensitivity.
• ¾ cup pearl barley: fiber, fullness, non-irritating.
• 3 bay leaves: earthy backbone flavor.
• 1 bouillon cube (low sodium, no MSG): optional — watch ingredients.
• 1 tsp poultry seasoning: usually a blend of thyme/sage/etc.
• 1 tsp rubbed sage: calming, warm herb.
• 1 tsp salt (or less): adjust to your level.
• ¼ tsp ground black pepper: optional — skip if you get reflux.
• 2 tbsp lemon juice: skip this if citrus is a trigger for you — totally optional.

How To Make Low Acid Chicken and Barley

Simmer the chicken:
Dump water, chicken, and bay leaves into a big pot. Bring it to a boil, then simmer low for 30 mins. Chicken should fall apart easily.

Shred the chicken:
Pull out the thighs. Let ‘em cool, then remove bones/skin/fat. Shred or chop the good meat. Toss it back in.

Skim the fat:
Let the broth cool a bit — the fat will float and harden. Scoop it out and toss it.

Add veggies & barley:
Throw in carrots, celery, onion (or skip), barley, another round of bay leaves if you want, bouillon, sage, seasoning. Simmer for 60–90 mins until the barley is soft and everything’s mellow.

Finish it up:
Taste it. Want lemon? Add a splash. Skip it if acid is a no-go. Serve warm.

Recipe Tips

• Skip lemon entirely if acid is a trigger — doesn’t need it to taste good.
• Use onion-infused oil instead of raw onion if you’re acid sensitive.
• Letting the soup sit overnight in the fridge makes the flavor richer.
• Go for boneless, skinless chicken thighs if you’re low on energy.

How to Store & Reheat

• Room Temperature: eat within 1 hour.
• Fridge: up to 4 days, sealed container.
• Freezer: freeze flat in bags or in containers for up to 2 months. Thaw overnight.

Nutrition Facts (Approx. per serving)

• Calories: 280
• Sodium: 350mg (depends on bouillon/salt)
• Protein: 24g
• Fat: 9g
• Carbs: 25g
• Fibre: 3g
• Sugar: 2g

FAQs

Low Acid Chicken And Barley​ Recipe

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

280

kcal

A warm, soothing chicken and barley soup that skips the acid — all comfort, no burn.

Ingredients

• 8 cups water

• 2 lbs chicken thights

• 1½ cups chopped carrots

• 1 cup chopped celery

• 1 onion (optional)

• ¾ cup pearl barley

• 3 bay leaves

• 1 low sodium bouillon cube

• 1 tsp poultry seasoning

• 1 tsp rubbed sage

• 1 tsp salt (or to taste)

• ¼ tsp black pepper (optional)

• 2 tbsp lemon juice (optional)

Directions

• Simmer water, chicken, and bay leaves 30 mins.
• Cool, shred chicken, discard skin/bones.
• Skim fat from broth.
• Add veggies, barley, seasonings, simmer 60–90 mins.
• Stir in lemon juice (optional), taste and serve.

Notes

• Use very fresh ingredients for better digestion.
• Skip lemon and onion for ultra low acid version.
• Refrigerate overnight for deeper flavor.
• Add more water if it gets too thick after cooling.