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Vegetable Chicken Barley Soup

 Vegetable Chicken Barley Soup
With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. —Patricia Randall, Newton, Kansas
6 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tablespoons canola oil, divided
  • 2 cups chopped leeks (white portion only)
  • 1 celery rib, thinly sliced
  • 1 carrot, thinly sliced
  • 2 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2-1/4 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup quick-cooking barley

Directions

  • In a Dutch oven, cook chicken in 1 tablespoon oil until no longer
  • pink. Remove and set aside.
  • In the same pan, saute the leeks, celery and carrot in remaining oil
  • for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir
  • in the broth, water, seasonings and chicken. Bring to a boil. Reduce
  • heat; cover and simmer for 15 minutes.
  • Stir in barley and return to a boil. Reduce heat; cover and simmer

2 of 2

Vegetable Chicken Barley Soup (continued)

Directions (continued)

  • for 10-15 minutes or until barley and vegetables are tender. Discard
  • bay leaf. Yield: 6 servings.
Nutritional Facts: 1 cup equals 218 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.