Chicken Barley Soup
User Reviews
5.0
60 reviews
Excellent
Chicken Barley Soup
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This delicious simple Chicken Barley Soup is loaded with just the right balance of hearty barley and tender chicken breast that is encased in the most incredible down-home extra chickeny broth! It’s a comforting meal that is sure to warm you up as the days get colder.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 6 cups chicken broth low sodium
- 2 chicken breasts whole, w/skin and/or bone in
- ⅔ cup pearl barley rinsed
- 1 cube chicken bouillon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bay leaves
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, until the vegetables soften.
- Add the broth, chicken breasts, barley, chicken bouillon, salt, pepper and bay leaves. Bring to a boil, then reduce heat to medium-low. Cover with a lid and cook for 45 minutes to an hour, or until the barley is tender.
- Remove the bay leaves from the soup. Carefully remove the chicken breasts from the pot and shred with two forks.
- Add the chicken back to the soup. Taste for seasoning and adjust as necessary. Ladle soup into bowls and serve.
Equipments used:
Notes
- It cooks much faster than standard barley. If you don’t use pearl barley you will need to increase the cooking time.
- All soup reduces as it cooks. So if you add additional salt too early on in the cooking process there is a good chance you will end up with salty soup.
- To make creamy chicken barley soup just add a little heavy cream when you add the shredded chicken back into the pot at the end and then cook it for about 3 minutes to thicken up.
- Leftover chicken barley soup will keep in the
- or in the
- in an airtight container.
- Use pearl barley. It cooks much faster than standard barley. If you don’t use pearl barley you will need to increase the cooking time.
- Season at the very end. All soup reduces as it cooks. So if you add additional salt too early on in the cooking process there is a good chance you will end up with salty soup.
- Make it creamy. To make creamy chicken barley soup just add a little heavy cream when you add the shredded chicken back into the pot at the end and then cook it for about 3 minutes to thicken up.
- Leftover chicken barley soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.
Nutrition Information
Show Details
Serving
1serving
Calories
222kcal
(11%)
Carbohydrates
25g
(8%)
Protein
16g
(32%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
533mg
(22%)
Potassium
555mg
(16%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
4089IU
(82%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 533mg | 22% |
| Potassium | 555mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4089IU | 82% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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