Chicken Barley Soup
Total TimePrep: 35 min. + cooling Cook: 1 hour
Makes5 servings (about 1-1/2 quarts)
- 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
- 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 Facts1 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.
Apr 14, 2020
How long do you initially cook the chicken in the water for? Thank you
Jan 7, 2020
I used chicken breasts, hulled barley to keep the healthy whole grain, and low sodium broth instead of water. Put it all into a pot for an hour and it was so easy. I’m sure it would have been even more flavorful as written, but with more steps and more fat. It thickened up with the barley to a stew like consistency. I’m not sure if it was supposed to do that but I loved it. My family was pleased with it but not raving. My husband thought it felt very light, which is good or bad. To me, the flavors here had depth and this was great healthy comfort food for a cold day- a great recipe and a keeper in my book. . I made sure to get permission from the fam to make it again. ??
Mar 19, 2019
Very good. Have made this several times.
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.
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.
Apr 25, 2016
I came back to this recipe after making it two weeks ago. The broth really is delicious.
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.
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!
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.
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.