Popeye Chicken Soup


"I was fooling around in the kitchen one evening, trying to use up odds and ends, when this soup was born. My husband told me "This is good! This restaurant good!". I hope you enjoy it as much as my family does."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

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  1. In a stock pot or dutch oven, melt butter over low heat. Add celery, carrots, onion, and olive oil. Cook 10-15 minutes, stirring occasionally.
  2. Add broth, water, bouillon, all of the seasonings, and pearl barley. Cook for at least 15 minutes, stirring occasionally so barley doesn't stick to the bottom of the pot.
  3. Pour in white wine. Stir in chicken thighs and spinach - no need to thaw ahead of time. Cook for another 15-20 minutes, until chicken is opaque and barley is cooked.


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