Chicken Vegetable Barley Soup Recipe -
Chicken Vegetable Barley Soup Recipe

Chicken Vegetable Barley Soup

Recipe by  

"This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    35 mins
  • COOK

    35 mins

    1 hr 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2005

This was terrific. Very easy and quick. I added more garlic, carrot, celery, and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I did not add butter. Served this for our Soup Group and got rave reviews. I will definitely make this again!

Most Helpful Critical Review
Jul 02, 2008

I thought the flavor of the soup was bland. It definitely needs spicing up.

Dec 29, 2007

I would give this 10 stars if I could. This was very tasty. I did not have mushrooms or celery in the house so I left those out and I threw in about a tsp of kosher salt with the parsley.

Jul 23, 2006

I absolutely adore this soup. I usually double or even triple the recipe. In the winter, I usually add a little shredded cheese. I also make it without chicken and use vegetable stock for lunches in the summer, so we can have a healthy dose of our veggies. It's an unexpected combination (the almonds with the veggies and barley) that is delicious and leaves you very satisfied.

Oct 05, 2008

The complex flavors are amazing. This is a new favorite in our home. My wife and I LOVED it. I doubled the recipe & substituted spinach for parsley. I toasted the almonds on the stove in a skillet (faster, just gotta keep a good eye on em) i used homemade chicken stock. added a zucchini halved and sliced into the pot near the end. For mushrooms: white button, portabella, and shitake. I've never had a homemade soup taste this good. and the almonds ... i would never had expected such a layer of flavor. they really do go perfectly in this dish.

May 31, 2008

I LOVE this soup! I've made it several times. It's my favorite new mama dinner gift-barley is great for milk supply and with the chicken and veggies it's a super nutritious soup. I do use pearl barley added with the broth and cook it until done, about 40 minutes. I've also substituted chopped fresh spinach for the parsley.

Jan 14, 2008

Very yummy. I used lentils instead of barley (only because I had it on hand). This was an easy, filling meal. Perfect for cold nights, and even yummy reheated the next day for lunch. I will definitely make this again!

Nov 14, 2007

I made it last night (40 degree outside) and it was a great comforting soup for a cold night. I did browned my chicken together with the onion and garlic. Otherwise, I pretty much follow everything in the recipe.


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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