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No question—this is my favorite soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. (Especially with the barley, it simply tastes too good to keep to yourself!)
This recipe is:
Contest Winning
Diabetic Friendly
Diabetic Exchanges: One serving (prepared without bouillon and salt) equals 2-1/2 lean meat, 1 starch, 1 vegetable; also, 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat.
Originally published as Chicken Barley Soup in Country Woman January/February 1993, p29
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Reviewed on Feb. 03, 2011 by marlenap
My family loves this soup! I use turkey instead of chicken. Great way to use up leftover turkey.
Reviewed on Jan. 08, 2011 by jsusan
OMG, this is the most wonderful soup I have ever had in my life! It not only taste fabulous, the aroma is amazing. It is 15 degrees outside and what a perfect day for this excellent soup.
Reviewed on Apr. 15, 2009 by akglmu
This soup is fabulous! It has excellent flavor and tastes amazing. I used quick cooking barley because I couldn'tfind regular barley and it worked fine. It would guess that egg noodles would work just as well. Definitely a recipe to keep in the recipe rotation!
Reviewed on Mar. 19, 2009 by lindabalde
Love this easy soup-the barley makes it so comforting! It is delicious and a bonus that it is also healthy.It seems to get better as it ages in the fridge if it lasts that long.
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