Chicken Barley Soup Recipe
- 1 broiler/fryer chicken (2 to 3 pounds), cut up
- 8 cups water
- 1-1/2 cups chopped carrots
- 1 cup chopped celery
- 1/2 cup medium pearl barley
- 1/2 cup chopped onion
- 1 teaspoon chicken bouillon granules
- 1 teaspoon salt, optional
- 1 bay leaf
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon rubbed sage
- 1. In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings (about 1-1/2 quarts).
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.
Reviews for Chicken Barley Soup
"I came back to this recipe after making it two weeks ago. The broth really is delicious."
"This is one of the best recipes I have ever tried. This is absolutely delicious and very filling. I normally prefer the creamier soups so for this to hit a 5 star rating from me says a LOT about the quality."
"Very good and healthy soup! I used chicken breast, and instead of water used fat free chicken broth, I was out of bay leaves, so used thyme instead. Will be making this again for sure!"
"Delicious! The only thing extra that I added was 1/4 teaspoon of celery seed & 2 stalks of celery. My family loved it."
"My family and I loved it. Ty for the recipe. The only thing I did was to add chicken base. Very filling. Will make many more times."
"Loved it as is. I can also think of several ways to change it up. This is definitely a keeper."
"This has been one of our family's favorite soup recipes since it was first published. We have 6 children & all of them still ask for it, some make it for themselves now! I use 3 chicken breasts instead of the whole chicken because none of us cares for the dark meat of the chicken. Other than that, I follow the recipe--excellent!"
"Good soup, although I did feel it needed more salt and chicken base."
"Perfect soup. I had pre-cooked a chicken and a few breasts in my crock pot. I used it in this with 8 cups of low sodium chicken broth. Great recipe- thank you!"
"My family loves this soup! I have substituted turkey at thanksgiving time. Whenever I make this I generally make 2 batches right away and freeze the second."
"This soup is my ultimate favorite soup! I have used turkey (leftover from Thanksgiving) in place of the chicken and it is fantastic. Freezes well also."
"This was great. Loved the barley!"
"Yum! Being short on time, I used boneless chicken breast, 1 qt. chicken broth, celery seed, shaved carrot rounds, onion & garlic powder, and added one tube MSG-free chicken seasoning & made my own poultry seasoning, minus rosemary (hubby doesn't like it). Simmered concoction 30 minutes."
"My family loves this soup! I use turkey instead of chicken. Great way to use up leftover turkey."
"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."
"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!"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.