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Chicken Barley Soup Recipe

Chicken Barley Soup Recipe photo by Taste of Home

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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. It tastes too good to keep to yourself!

This recipe is:

Diabetic Friendly

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Chicken Barley Soup Recipe

Prep: 15 min. Cook: 1-1/2 hours

Yield: 5 Servings

15 90 105

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
2 quarts water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon dried sage

Directions

In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat.
Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving. Yield: 5 servings.

Nutritional Analysis: One 1-cup serving equals 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

Originally published as Chicken Barley Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p82

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Barley Soup

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Reviewed on Jan. 23, 2011 by ojc0806

Broth was bland until I added chicken bouillon. Over all good soup.

Reviewed on Dec. 07, 2009 by christinegibbons

This soup is absolutely delicious - great comfort food when it's cold or you're feeling under the weather. I love making big pots of soup for lunch during the workweek and have just added this to my favorites.