Chicken Barley Soup Recipe
Chicken Barley Soup Recipe photo by Taste of Home

Chicken Barley Soup Recipe

Publisher Photo
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!)
TOTAL TIME: Prep: 30 min. + cooling Cook: 1 hour
MAKES:5 servings
TOTAL TIME: Prep: 30 min. + cooling Cook: 1 hour
MAKES: 5 servings

Ingredients

  • 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

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.

Directions

  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).
Originally published as Chicken Barley Soup in Country Woman January/February 1993, p29

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.

Full-Bodied White Wine

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

Reviews for Chicken Barley Soup

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2014

"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."

MY REVIEW
Reviewed Sep. 29, 2013

"Loved it as is. I can also think of several ways to change it up. This is definitely a keeper."

MY REVIEW
Reviewed Apr. 17, 2013

"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!"

MY REVIEW
Reviewed Mar. 6, 2013

"Good soup, although I did feel it needed more salt and chicken base."

MY REVIEW
Reviewed Dec. 9, 2012

"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!"

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