Hearty Chicken Barley Soup Recipe

4.5 3 3
Hearty Chicken Barley Soup Recipe
Hearty Chicken Barley Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Chicken Barley Soup Recipe

Read Reviews
4.5 3 3
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. It tastes too good to keep to yourself!
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1 cup: 259 calories, 5g fat (0 saturated fat), 89mg cholesterol, 127mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

  • 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
  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

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pizono User ID: 7456666 203151
Reviewed Oct. 24, 2013

"Simple

tasty"

MY REVIEW
ojc0806 User ID: 4482783 72185
Reviewed Jan. 23, 2011

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

MY REVIEW
[email protected] User ID: 2474527 29451
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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