Chicken with Barley Soup

Chicken with Barley Soup

Carolyn LaLumiere Miller 0

"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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1 h 50 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  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.



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 ...

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 ...

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. ...

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 i...

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 cl...

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 ...

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 ...

Our whole family loved this soup. We used chicken breast and more chopped baby carrots.