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Chicken Veggie Soup

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. —Amy Cheatham, Sandusky, Ohio
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    7 servings (2-3/4 quarts)


  • 1 large sweet onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 5 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
  • 1 can (49-1/2 ounces) chicken broth
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 cup medium pearl barley
  • 1-3/4 teaspoons Italian seasoning
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon salt


  • In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
  • Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts
1-1/2 cups: 212 calories, 6g fat (2g saturated fat), 36mg cholesterol, 1236mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 15g protein.

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Average Rating:
  • Toni
    Dec 24, 2019

    This soup is delicious! I made it exactly as written with the exception of adding more chicken (used about 2lbs. Cubed chicken breast). I would do this again next time, still plenty of liquid! We topped our bowls with Parmesan cheese and had warm bread and butter with it. Almost like a stew. I cooked it on low for about 8 hours because i was at work and it was perfect. Enjoy!

  • lanlis
    Aug 21, 2017

    Very good!! I added a few more veggies but kept pretty much to this recipe (which is pretty unusual for me!)

  • jbrough1984
    Feb 26, 2014

    I skipped sauteing the veges for time, but I think I will do it next time.

  • daisey5
    Apr 5, 2012

    I also used a rotisserie chicken. I think the next time I will add more barley. I also added in a zucchini.

  • Missy1956
    Sep 21, 2011

    This soup was very easy to make and delicious! Perfect for a cool weather meal.Very hearty and the flavors get better with time. This recipe is a keeper. Easy to tweek and make it your own.

  • Joan V
    Sep 18, 2011

    Delicious soup. Instead of using the chicken breasts, I bought an already cooked rotisserie chicken from the Deli and shredded it. Turned out great.

  • carrie carney
    Sep 2, 2010

    Very good. I sauted veggies, but would skip this step next time around. Also added a couple stalks of celery and a bay leaf for flavor.

  • joniotto
    Aug 30, 2010

    This is an easy, hearty soup that my family really enjoyed! I substituted a sliced zucchini for the mushrooms (b/c my son doesn't care for mushrooms) and, since I didn't have time that morning to saute the onions, peppers & garlic, I just put them in the slow cooker along with all of the other ingredients. It turned out beautifully - thick and very flavorful! I will definitely be adding this recipe to my collection.