Sue's Chicken Veggie Barley Soup

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 7.7 g
  • Cholesterol: 37.3 mg
  • Sodium: 251.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 11.1 g

View full nutritional breakdown of Sue's Chicken Veggie Barley Soup calories by ingredient
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This is the cook's secretary's version; some art may be lost. It's basic, cold-busting, heart warming, homey, health food. This is the cook's secretary's version; some art may be lost. It's basic, cold-busting, heart warming, homey, health food.
Number of Servings: 18


    2.4 lbs. of uncooked chicken
    14 c of spring (well) water
    1/2 head cabbage
    1 c chopped leeks
    4 c chopped carrots
    3 c chopped celery
    4 cloves garlic
    2 tsp no salt seasoning (Penzey's Mural of Flavor)
    4 pkgs. NO Sodium chicken bouillon
    3/4 c rinsed uncooked pearled barley


This is our earnest attempt to calculate the correct nutritional information from the chicken as prepared. We reviewed several shared listings of nutritional information for whole chicken. Again, this is a good faith effort; it may under-represent the chicken fat remaining in the broth. It doesn't look like much.


Heat 10 cups of well water under medium high heat. Starting w/ 5.9 lb. chicken, remove 3/4lb (all) skin, & giblets. Break apart wings/shoulders, drumsticks, split breast, add to simmering water, cook for about 1/2 hour reducing heat to low, till meat is ready to easily take off the bone. Remove chicken from the pot to cool; chop veggies & mince garlic; STRAIN the broth to remove residue and reduce fat. Add 4 more cups well water, the veggies and garlic, the NO sodium bouillon, and salt free seasoning to the clear broth and cook for 20 minutes; add the pearled barley to the pot & cook 15 minutes more. While cooking the vegetables, remove meat from the bone and gristle. We found 2.75 lbs of chicken waste in addition to skin, yielding 2.4 lbs of uncooked chicken meat from 5.9 lb. soup or roaster ready chicken. Add cooked chicken (about 8 cups) to vegetables and broth, and warm/cook to an even heat, about 5 minutes before turning off heat. Serve after holding on stove top another ten minutes.

Serving Size: makes approximately 18 ~ 12 oz. bowls

Number of Servings: 18

Recipe submitted by SparkPeople user MUSIC_MUTT.

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