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Chicken Vegetable Barley Soup


"This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley."
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1 h 10 m servings 275 cals
Original recipe yields 12 servings


  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

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Read all reviews 94
  1. 119 Ratings

Most helpful positive review

This was terrific. Very easy and quick. I added more garlic, carrot, celery, and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I di...

Most helpful critical review

I thought the flavor of the soup was bland. It definitely needs spicing up.

Most helpful
Most positive
Least positive

This was terrific. Very easy and quick. I added more garlic, carrot, celery, and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I di...

I would give this 10 stars if I could. This was very tasty. I did not have mushrooms or celery in the house so I left those out and I threw in about a tsp of kosher salt with the parsley.

I absolutely adore this soup. I usually double or even triple the recipe. In the winter, I usually add a little shredded cheese. I also make it without chicken and use vegetable stock for lunche...

The complex flavors are amazing. This is a new favorite in our home. My wife and I LOVED it. I doubled the recipe & substituted spinach for parsley. I toasted the almonds on the stove in a skill...

I LOVE this soup! I've made it several times. It's my favorite new mama dinner gift-barley is great for milk supply and with the chicken and veggies it's a super nutritious soup. I do use pea...

Very yummy. I used lentils instead of barley (only because I had it on hand). This was an easy, filling meal. Perfect for cold nights, and even yummy reheated the next day for lunch. I will ...

This is a good basic recipe. You can spice it up and dress it up however you like. I pressured cooked the chicken breasts and used my favorite chicken soup spices, sage, bay leaf, thyme, rosem...

I made it last night (40 degree outside) and it was a great comforting soup for a cold night. I did browned my chicken together with the onion and garlic. Otherwise, I pretty much follow everyt...

Very good soup! I added two small cans of V8 and it turned out great! Thanks for sharing.