Chicken with Barley Soup Recipe - Allrecipes.com
Chicken with Barley Soup Recipe
  • READY IN ABOUT 2 hrs

Chicken with Barley Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  2. Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  3. Cool broth until the fat congeals on the surface. Skim and discard fat.
  4. Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.
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Reviews More Reviews

Nov 02, 2013

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!

 
Sep 19, 2014

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.

 
Jan 03, 2014

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.

 
Oct 20, 2014

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.

 
Sep 21, 2014

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.

 
Feb 12, 2014

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.

 
Sep 23, 2014

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!

 
Sep 17, 2014

This was my first time making chicken soup, but this recipe turned out very well! I added a can of black beans to add some flavor and color. The barley made it a nice hearty soup.

 

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 15.7 g
  • 24%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 704 mg
  • 28%

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

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