Chicken Barley Soup
User Reviews
5
Chicken Barley Soup
Description
This Chicken Barley Soup starts by sautéing chopped onions, carrots, and celery in olive oil until softened. Chicken breasts, rinsed pearl barley, chicken bouillon, seasoning, and bay leaves are added with chicken broth. The mixture is brought to a boil, then simmered covered until the barley is tender and the chicken is cooked through. The chicken breasts are then removed, shredded, and returned to the soup, allowing flavors to meld.
The soup offers a mix of soft vegetables and chewy barley in a light, savory broth dotted with tender, shredded chicken. It is suitable as a hearty lunch or dinner. Removing bay leaves before serving ensures a clean flavor. This broth-and-barley base also allows for variation by adding cream for a richer texture.
The notes indicate that pearl barley cooks faster than other barley types, so using pearl barley is important for timing. Seasoning should be adjusted near the end of cooking to avoid over-salting since the broth reduces while simmering. Adding some heavy cream during the final steps can create a creamy version of the soup. Leftovers keep in sealed containers refrigerated up to five days or frozen for up to three months.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 large carrot peeled and chopped
- 2 ribs celery chopped
- 6 cups chicken broth low sodium
- 2 chicken breast 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 leaf
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.
Notes
- Use pearl barley for faster cooking; other barley types require longer simmering.
- Adjust salt seasoning at the end to prevent over-salting due to broth reduction during cooking.
- Add heavy cream after returning shredded chicken for a creamy version; cook an additional 3 minutes to thicken.
- Store leftovers in airtight containers for up to 5 days refrigerated or 3 months frozen.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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