“This soup contains a few different textures and flavors that complement each other nicely. Serve with warm crusty bread!” - by Jeannine Almeida
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
- Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
- Add barley and continue to cook for another hour.
- Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.
Nutrition
Amount Per Serving (6 total)
- Calories
- 419 cal
- 21%
- Fat
- 14.9 g
- 23%
- Carbs
- 40.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (27)
Rate This Recipe
"This is a great chicken soup. I made it for my husband who is sick with a cold and it really hit the spot. I used only one onion but next time will try two as the recipe says. And I added salt and pe..." See morepper and a little bit of italian seasoning. Also, I used chicken thighs since they were cheaper than a whole chicken and we like dark meat better anyway.My husband really raved about how good this was. Definitely a hearty chicken soup and a keeper!!"
quickcooker
"This is a great recipe and a fantastic fall meal! I changed a few ingredients, based on what I had in my cupboards and fridge. I used an orange bell pepper (instead of red); I added a cup of shredded ..." See morespinach just before serving (extra ingredient---it wilts by the time people begin to eat it); I used about 5 frozen chicken tenders (instead of a whole chicken); I used fresh corn kearnels from one ear of corn (instead of canned or frozen corn)."
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