Kim's Chicken, Vegetable and Barley Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 345.8
  • Total Fat: 1.5 g
  • Cholesterol: 22.8 mg
  • Sodium: 244.7 mg
  • Total Carbs: 67.4 g
  • Dietary Fiber: 14.5 g
  • Protein: 17.6 g

View full nutritional breakdown of Kim's Chicken, Vegetable and Barley Soup calories by ingredient
Submitted by:

Number of Servings: 6


    Water, tap, 10 cup (8 fl oz) (remove)
    Chicken Breast, no skin, 1 breast, bone and skin removed (remove)
    *Del Monte Petite Cut Diced Tomatoes, 1.5 cup (remove)
    Carrots, raw, 6 large (7-1/4" to 8-1/2" long) (remove)
    *Onion pearl diced cooked, 1.5 cup (remove)
    Celery, raw, 5 stalk, medium (7-1/2" - 8" long) (remove)
    Barley, pearled, raw, 2 cup (remove)
    poultry seasoning to taste (approx 1 tsp)
    powdered garlic to taste
    chicken soup base about 1 Tbsp
    thyme 1 tsp
    chipotle seasoning 3-4 tsp


Cover chicken with water and bring to simmer. When chicken iso longer pink (after about 10 minutes) remove chicken. Add chicken soup base, veggies (boil onions seperately first- 3 minutes, rinse with cool water, cut off ends and remove skin). Add barley, tomaotes and seasonings and simmer about 11/2 hours, or until veggies are tender and barley is cooked. Cube or shred chicken and add to pot. Cook until warmed through. each serving is about 2 cups.

Number of Servings: 6

Recipe submitted by SparkPeople user KEEYAHWE.

Rate This Recipe