PREP TIME: 10 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 10 MINS | SERVINGS: 4
This healthy chicken barley soup is easily modifiable. An easy, hearty soup that you can make on your stovetop or slow cooker. And this requires only six simple ingredients to make. If desired, you can add a few extras like some spice and herbs to bring this soup to the next level! For the veggies, you can use your favorites or throw in some extras if you’d like. You can also easily make it vegetarian by substituting chicken broth with vegetable broth and swapping chicken with mushrooms. Simply ensure to saute the mushrooms with the onions. I like thin soup, but if you like your soup thick, stir in 1/2-1 cup of cream combined with 1-2 tbsp of corn starch. Last but not the least, you can also use cooked ground beef or smoked sausage instead of chicken or even add in cooked, chopped bacon. You see, the possibility are endless with this heartwarming chicken barley soup recipe!
Ingredients
1/2 medium onion, finely chopped
1 tbsp oil
2 ribs celery, finely chopped
5 c. low sodium chicken broth
3 large carrots, peeled and chopped
2 chicken breasts (about 300 grams total)
1/2 tsp salt
1/4 tsp pepper
2/3 c. pearl or pot barley rinsed (120 grams)
How to make Chicken Barley Soup
Step 1: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once the oil is hot, add the carrots to the pot along with the celery and onion. Cook for about 5 minutes, stirring occasionally, until the onion is translucent.
Step 2: Next, pour in the broth and add the raw & whole chicken breasts, barley, salt, and pepper. Bring everything to a simmer, put the lid on, and adjust the heat to medium-low. Continue to cook for another 45 to 60 minutes, stirring often, until the barley is tender.
Step 3: Take the chicken out of the pot and shred using two forks. Return the shredded chicken into the soup. Adjust the salt and pepper according to taste.
Nutrition Facts:
Calories: 352.06cal | Carbohydrates: 35.79g | Protein: 33.92g | Fat: 8.75g | Saturated Fat: 1.54g | Cholesterol: 72.32mg | Sodium: 561.41mg | Potassium: 983.61mg | Fiber: 7.04g | Sugar: 3.76g | Vitamin A: 7766.69IU | Vitamin C: 5.69mg | Calcium: 53.38mg | Iron: 2.01mg
Ingredients
- 1/2 medium onion, finely chopped
- 1 tbsp oil
- 2 ribs celery, finely chopped
- 5 c. low sodium chicken broth
- 3 large carrots, peeled and chopped
- 2 chicken breasts (about 300 grams total)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2/3 c. pearl or pot barley rinsed (120 grams)
Instructions
Step 1: Heat the oil in a large Dutch oven or soup pot over medium-high heat. Once the oil is hot, add the carrots to the pot along with the celery and onion. Cook for about 5 minutes, stirring occasionally, until the onion is translucent.
Step 2: Next, pour in the broth and add the raw & whole chicken breasts, barley, salt, and pepper. Bring everything to a simmer, put the lid on, and adjust the heat to medium-low. Continue to cook for another 45 to 60 minutes, stirring often, until the barley is tender.
Step 3: Take the chicken out of the pot and shred using two forks. Return the shredded chicken into the soup. Adjust the salt and pepper according to taste.
