Chicken Barley Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 2.8 g
  • Cholesterol: 38.7 mg
  • Sodium: 984.3 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 19.6 g

View full nutritional breakdown of Chicken Barley Soup calories by ingredient
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Number of Servings: 10


    1.67 lbs - 2 lbs. boneless, skinless chicken breasts
    48 oz. low sodium chicken broth
    16 oz. low sodium vegetable broth
    1 tbsp extra virgin olive oil
    1/2 cup chopped onion
    1/2 cup diced carrots
    1/2 cup diced celery
    1 cup crushed tomatoes with basil
    1/2 teasp sea salt
    1/4 teasp black pepper
    1 dried bay leaf
    1 cup uncooked pearly
    2 cups chopped, lightly packed baby spinach
    1/3 cup grated Parmesan


A small pasta can be substituted for the barley.


Place chicken in a deep skillet or Dutch oven. Add 32 oz. of chicken broth and heat to boiling. Cover and reduce heat to simmer. Cook for 20 minutes, or until chicken reaches 170 degrees in thickest part.

Meanwhile, heat oil in a 5-qt stockpot over medium heat. Add onion, carrots, and celery; cook 8-10 minutes, stirring occasionally, until vegetables are tender. In a separate pot, cook barley according to package directions.

Drain chicken, reserving broth. Set chicken aside and strain broth. Add broth to vegetables. Stir remaining broths, tomatoes, salt, and pepper into stockpot. Add bay leaf. Heat to boiling. Stir in cooked barley.

Remove bay leaf. Serve soup with about a tablespoon of Parmesan sprinkled over the top.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user DBEAU57.

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