Chicken and Barley Soup

November 17, 2014

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Chicken Barley Soup – a hearty, easy to make soup loaded with barley, chicken and veggies that’s sure to satisfy!

Chicken and Barley Soup | Cooking ClassyIf you are looking to add more healthy foods to your diet, here is a great alternative to chicken noodle soup that taste just as good but is a healthier option. The traditional egg noodles found most chicken noodle soups don’t have much nutrition but barley on the other hand is perfectly good for you.

I make chicken noodle soup at my house almost every week lately so it’s nice to have something I can rotate it with. I will likely even find myself making this more than the traditional chicken noodle soup. I love the texture the barely adds and how filling it makes this soup.

This would also be a great recipe to have on hand next week when you have an abundance of leftover turkey from Thanksgiving.

Enjoy and stay warm!

Chicken and Barley Soup | Cooking Classy

4.45 from 9 votes

Chicken and Barley Soup

A deliciously hearty soup filled with lean chicken and nutritious barely and veggies. 
Servings: 6
Prep15 minutes
Cook1 hour 10 minutes
Ready in: 1 hour 25 minutes

Ingredients

  • 1 3/4 lbs boneless skinless chicken breast , cooked and shredded
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 4)
  • 1 1/2 cups chopped celery (about 4)
  • 1 1/2 cups chopped yellow onion (1 large)
  • 2 cloves garlic , minced
  • 4 (14.5 oz) cans low-sodium chicken broth, plus more as desired
  • 3/4 cup pearl barley (uncooked)
  • 2 bay leaves
  • 1 tsp dried sage
  • 1/2 tsp of each dried rosemary , thyme, and marjoram
  • Salt and freshly ground black pepper , to taste
  • 1/4 cup slightly packed , chopped fresh parsley
  • 1 Tbsp fresh lemon juice

Instructions

  • Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3 - 4 minutes, add garlic and saute 30 seconds longer.
  • Stir in chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barely is tender, about 50 - 60 minutes.
  • Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.
Nutrition Facts
Chicken and Barley Soup
Amount Per Serving
Calories 335 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 85mg28%
Sodium 286mg12%
Potassium 932mg27%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 4g4%
Protein 28g56%
Vitamin A 5710IU114%
Vitamin C 12mg15%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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35 Comments

  • Lottie

    Didn’t want to buy all the fresh herbs; did have fresh thyme however. Used a tsp of poultry seasoning. Best chicken barley soup 😋

  • Trish

    This soup is so delicious! I followed the exact recipe. It 6 good size bowls of soup. My husband and I had it for our work lunches. Comfort food at its best! Thank you! I have a lovely photo but wasn’t able to attach it. This soup is definitely a keeper and so appreciated during our quarantine time with the Covid19.

      • Trish

        Jaclyn, I don’t see an area where I can include my photo. Sorry for the incorrect sentence. I meant to say this recipe made 6 good size bowls of soup!

  • MaryAnn Coy

    5/10/19 My husband converted this to the crockpot yesterday & it is fabulous. I’m
    just getting over the flu, & it’s perfect. He could have made it stove top, but will do it slower cooker if he can find a way. The only changes he made were Low Sodium broth, no salt, (I have serious hypertension) & added 2 tsp Bell’s Seasoning, next time we’ll add more black pepper. But it’s really yummy, thanks for a great recipe. MA

    • GeeJay

      This recipe looks Awesome. I’m looking forward to including it on my soup rotation. Question, how much is the size for each serving. I’m on Weight Watchers and I want to make sure I’m eating the right size portions. Thank You

  • Lea

    I added fresh herbs (rosemary, marjoram & thyme) and sauté them with the onion and oil. It brings out the flavour in the broth.

    Was so easy to make, will make it again.

  • Wendy

    This is so delicious. Great balance of flavors and I’ve made at least 6 times last year. Cold snap is coming and I’m making a pot this weekend.

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