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

Hearty 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. It tastes too good to keep to yourself!
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES:5 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours
MAKES: 5 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
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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Reviewed Oct. 24, 2013



Reviewed Jan. 23, 2011

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

Reviewed Dec. 7, 2009

"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."

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