Recipe by Carolyn LaLumiere Miller
"This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste."
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chicken thighs, or more to taste
1 1/2 cups
chopped celery (try to include celery leaves)
chicken bouillon, or more to taste
salt, or to taste
ground black pepper
Very good soup. The change I made was to cook the Barley separate from the soup. Drain & rinse it. If you add it directly to the soup it becomes gummy. The soup is plenty thick doing the Barley separate. I find the soup has more flavor to use chicken broth ( canned or fresh) for part or all of the broth. I also add some garlic 1 or 2 cloves, minced). Yum. mini from Fl.
Tasty and simple! The only ingredient changes I made were to leave out celery because my husband won't eat it (used celery salt instead) and to add garlic powder. Other than that, I left this recipe alone. Yummy!
This is perfect comfort food on this cold, snowy day. I didn’t have any chicken thighs but had a chicken breast, so I actually started at step 4 of the recipe using my homemade chicken broth. I put everything but the chicken breast in a crock pot on the low setting early in the day. An hour before dinner, I added the sliced chicken breast. Just before dinner, I shredded the now cooked chicken breast and added it back into the soup. Easy, easy, easy and very satisfying.
The recipe is wonderful as written. It is easy; the ingredients are inexpensive; it is nutritious. The barley is a welcome change to the usual rice or noodles used in chicken soup. What makes it a 5 star for me is you can easily make minor modifications to suit your own personal tastes using available ingredients that don't totally change the basic recipe. I did use store bought chicken stock to save time. I used boneless chicken breasts, cubed and browned in my soup pot briefly in 1T olive oil, added the veggies, including sliced fresh mushrooms & some minced garlic, and sautéed everything for about 5 minutes, then added the broth and the rest of the ingredients and simmered as directed. The recipe seasonings were perfect for us. Fifteen minutes before it was done, I added about 1 c. of coarsely chopped fresh baby spinach leaves with the stems removed. Served it with warm, crusty bread and a green salad. Everyone loved it. Some family members added freshly grated Parmesan cheese. Leftovers were lunch the next day.
Very delicious! Used chicken broth and boneless/skinless chicken thighs. Also followed reviewer suggestions to cook the barley separately. Omitted the lemon juice and added a minced garlic clove. Such an easy recipe and just as yummy the next day!
Great recipe! I used a whole roasting chicken so had a lot of meat for the soup. I used about 9 cups of water and a can of low sodium chicken broth. I added some hot pepper flakes too.
This soup is very very good! I followed the tip of cooking the barley separately and then rinsing and adding it to the soup. It does make a difference if you want to get rid of the starch which will otherwise make the soup gooey. Since I like chicken soups to have a bit of oregano y added it close to the end of the cooking process to avoid it getting bitter. The smell is soo good and the taste very,very good! This is a keeper!
Our whole family loved this soup. We used chicken breast and more chopped baby carrots.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Barley Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 141
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