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

Chicken Barley Soup Recipe

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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!) —Diana Costello, Marion, Kansas
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

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
(22)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 27, 2016

"Full of spiced-up flavor. Roast chicken in soup formI I need to experiment more with the amount of barley. Also be aware that you will have to add liquid if you have any left over to reheat. My mom, sister and I all enjoyed this. I will definitely make it again when the weather turns chilly again."

MY REVIEW
Reviewed Apr. 25, 2016

"I came back to this recipe after making it two weeks ago. The broth really is delicious."

MY REVIEW
Reviewed Sep. 2, 2015

"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."

MY REVIEW
Reviewed Aug. 20, 2015

"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!"

MY REVIEW
Reviewed Jan. 18, 2015

"Delicious! The only thing extra that I added was 1/4 teaspoon of celery seed & 2 stalks of celery. My family loved it."

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