Chicken Barley Soup

Name: Chicken Barley Soup
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 5 servings (about 1-1/2 quarts).
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

No question—this is my favorite barley 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 simply tastes too good to keep to yourself! —Diana Costello, Marion, Kansas

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

Directions

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 1 hour or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts

1 cup (calculated without salt): 333 calories, 14g fat (4g saturated fat), 84mg cholesterol, 285mg sodium, 22g carbohydrate (3g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch, 1 vegetable.

Originally published as Chicken Barley Soup in Country Woman January/February 1993

Reviews

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Average Rating:

herbsnflowers

Mar 19, 2019

Very good. Have made this several times.
cshenry1

Nov 22, 2018

I wanted a quick adaptation (no veggie chopping), so I used 1/2 frozen chopped onion and a bag of frozen mixed vegetables instead of the other vegetables and it was great! Next time, I will follow the recipe as onion, celery, and carrots are so good in chicken and noodles so I know they will be in this recipe.
doreensanzone

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.
heidiclark1

Apr 25, 2016

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

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.
jetluvs2cook

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!
Wildroseww

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.
Ltoper

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.
Jami4

Sep 29, 2013

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

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!