Lebanese Chicken and Barley Chowder with Mint and Cinnamon

Name: Lebanese Chicken and Barley Chowder with Mint and Cinnamon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 1½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces, patted dry; 1 large (200 g) yellow onion, finely diced; 2 stalks (100 g) celery, diced; 1 large (150 g) carrot, diced; 4 cloves (20 g) garlic, minced; ¾ cup (150 g) pearl barley, rinsed; 8 cups (1900 ml) low-sodium chicken broth; ¾ teaspoon (3¾ g) ground cinnamon; ½ teaspoon (1½ g) ground allspice; to taste freshly ground black pepper; to taste fine sea salt; ½ cup (12 g) fresh mint leaves, roughly chopped; ¼ cup (7 g) fresh cilantro, roughly chopped; 2 tablespoons (30 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A rustic, aromatic chowder featuring tender chicken and chewy pearl barley in a lightly spiced broth. Warm cinnamon and allspice mingle with fresh mint and cilantro, creating a comforting Lebanese-inspired soup that's hearty enough for a main course. The vegetables soften into the broth, thickening it naturally while the barley absorbs the flavors.

Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min
Makes: 6 servings (about 10 cups)

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Steps

Before you start

Pat the chicken dry before cooking so it browns properly
Measure all spices ahead of time
Have fresh mint and cilantro washed and ready to chop at the end

1
Brown the chicken
- Heat the olive oil in a large pot (6–8 quart) over medium-high heat.
- Once shimmering, add the chicken pieces in a single layer.
- Let them cook without stirring for 3–4 minutes until golden on one side, then stir and cook another 2–3 minutes until lightly browned all over.
- The chicken doesn't need to be fully cooked through at this stage.
- Season with a pinch of salt and pepper.
- Transfer the chicken to a plate.
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Ready when: Chicken is golden and lightly browned on all sides
Tip: Don't crowd the pan or stir too early; this develops color and flavor through browning.
2
Build the base
- In the same pot, reduce heat to medium.
- Add the diced onion, celery, and carrot.
- Stir occasionally and cook for 4–5 minutes until the onion becomes translucent and the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Medium heat prevents the vegetables from browning too quickly, which can make them bitter.
3
Add spices and barley
- Sprinkle the cinnamon and allspice over the vegetables and stir constantly for about 30 seconds to toast the spices and release their oils.
- Add the rinsed barley and stir well to coat it with the spiced oil.
- Cook for another 30 seconds.
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Ready when: Spices are fragrant and barley is lightly coated
Tip: Toasting the spices deepens their flavor; don't let them burn or they'll taste bitter.
4
Add broth and return chicken
- Pour in the chicken broth and return the browned chicken to the pot, along with any juices that have pooled on the plate.
- Stir well.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low.
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Ready when: Mixture comes to a boil and you see large bubbles breaking the surface
Tip: Returning the chicken with its juices preserves all the flavorful drippings.
5
Simmer until barley and chicken are tender
- Reduce the heat to medium-low and simmer the chowder gently, partially covered, for about 35–40 minutes.
- Stir occasionally.
- The barley should become tender and start to thicken the broth slightly, and the chicken should be cooked through and very tender.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Barley is tender and slightly chewy; chicken shreds easily when prodded with a spoon
Tip: A partially covered pot allows some steam to escape so the broth concentrates without drying out.
6
Finish with fresh herbs and lemon
- Remove from heat.
- Stir in the fresh mint, cilantro, and lemon juice.
- Let it sit for 1 minute so the herbs soften slightly and the flavors meld.
- Taste once more and adjust salt and pepper as needed.
- Serve hot in large bowls.
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Ready when: Herbs are slightly wilted and lemon juice is evenly distributed
Tip: Add the fresh herbs right before serving to preserve their bright flavor and color.

Good to know

Tips

For deeper spice flavor, lightly toast the whole cinnamon stick and allspice berries in a dry pan, then grind them fresh just before use.
If the chowder becomes too thick as the barley continues to absorb liquid, thin it with a bit of warm broth or water.
Serve with warm flatbread (such as pita) or crusty bread to soak up the fragrant broth.
A squeeze of pomegranate molasses or extra lemon juice brightens the finished soup with tang and acidity.

Make ahead

You can prepare the chowder through the end of Step 5 (simmering), then cool, cover, and refrigerate for up to 2 days. Reheat gently over medium heat, stirring occasionally, then add the fresh herbs and lemon juice just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Freezer: up to 2 months in a freezer-safe container (the barley may soften further upon thawing). Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through. If frozen, thaw overnight in the refrigerator first. Add fresh herbs and lemon juice after reheating.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Breasts cook faster (reduce simmering time to 25–30 minutes) but are slightly leaner. Add an extra tablespoon of olive oil for richness.
pearl barley → farro or wheat berries. Both have a similar cooking time and chewy texture. Barley has a milder flavor, while farro adds a nuttier note.
fresh mint leaves → additional cilantro or fresh parsley. Use the same amount. Parsley is more neutral; cilantro doubles down on the herbaceous note.
ground allspice → nutmeg. Use the same amount. Nutmeg is more delicate; add it at the very end so it doesn't overpower the other spices.