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.
Working on the recipe right now, and realized that the forgot to tell you to put the chicken back in the soup. So far fairly simple recipe and the house smells good, but my kids are a tough to please... Carrots, celery and onions are hard for them to swallow. Yum, more for me and my husband.
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!
* 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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