Homemade Chicken Barley Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.9
  • Total Fat: 5.9 g
  • Cholesterol: 36.7 mg
  • Sodium: 1,644.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 26.4 g

View full nutritional breakdown of Homemade Chicken Barley Soup calories by ingredient


Introduction

This is a soup that I created and something I serve on a cold, rainy day. My family loves it with french bread and a salad and ask for it often. I've made it many times and it is consistently delicious. I recommend buying chicken stock instead of broth for extra richness and taste. Stock is a little harder to find, and can be a little more expensive, but well worth it. And don't be shy about the amount of garlic....it really adds flavor! This is a soup that I created and something I serve on a cold, rainy day. My family loves it with french bread and a salad and ask for it often. I've made it many times and it is consistently delicious. I recommend buying chicken stock instead of broth for extra richness and taste. Stock is a little harder to find, and can be a little more expensive, but well worth it. And don't be shy about the amount of garlic....it really adds flavor!
Number of Servings: 6

Ingredients

    1 tbsp olive oil
    1 cup sliced and peeled carrots
    1 cup chopped onions
    1 cup celery, sliced
    1 cup mushrooms, sliced
    6 cloves of chopped garlic
    3 half chicken breasts, skin off and cut into small pieces
    1 tbsp Herbs de Provence
    6-8 cups chicken stock or broth
    3/4 cup uncooked barley
    salt and pepper to taste

Directions

In a large cooking pot, heat 1 tbsp of olive oil. Add sliced carrots and mushrooms, chopped onion and diced celery and saute for about 2 minutes. Add garlic and saute for 1 minute more. Add chicken and saute until almost cooked through. Add pepper to taste. Add 1 tbsp Herbs de Provence and saute for 1 minute. When vegetables are tender and chicken is cooked through, add 6-8 cups of chicken stock and 3/4 cup of uncooked barley and bring to a boil. Turn down to a simmer and cook until barley is tender, about 45 minutes. Serve with warm french bread. Yum!

Number of Servings: 6

Recipe submitted by SparkPeople user FORSIXTIES.