Chicken Vegetable Barley Soup Recipe

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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!

—JCELLARS

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Most Helpful Critical Review

Jul 02, 2008

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

—readernut

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100 Ratings

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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.

—CHEFBROOKS

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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.

—DANIEDB

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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.

—Gutti

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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.

—chaeluna

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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!

—mrsmcmartin

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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.

—MaoMao

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Nutrition

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
94 mg
4%

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

Nutritional Information

Chicken Vegetable Barley Soup

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 275
** Calories from Fat: 108

% Daily Value *
** Total Fat 12g 18 %
** Saturated Fat 2.7g 14 %
** Cholesterol 31mg 10 %
** Sodium 94mg 4 %
** Potassium 678mg 19 %
** Total Carbohydrates 27.1g 9 %
** Dietary Fiber 5.6g 22 %
** Protein 16g 32 %
** Sugars 2.8g
** Vitamin A 44 %
** Vitamin C 19 %
** Calcium 7 %
** Iron 21 %
** Thiamin 20 %
** Niacin 68 %
** Vitamin B6 22 %
** Magnesium 28 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.