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Chicken Barley Soup

 Chicken Barley Soup
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!)
5 ServingsPrep: 30 min. + cooling Cook: 1 hour


  • 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


  • 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).
Nutritional Facts: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.

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Chicken Barley Soup (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.