Hearty Chicken Soup

Hearty Chicken Soup

27 Reviews 2 Pics
Jeannine Almeida
Recipe by  Jeannine Almeida

“This soup contains a few different textures and flavors that complement each other nicely. Serve with warm crusty bread!”

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Adjust Servings

Original recipe yields 6 servings



  1. 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.
  2. 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.
  3. Add barley and continue to cook for another hour.
  4. 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.

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Reviews (27)

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Holly Rader

Holly Rader

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 pepper 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!!



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 spinach 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).



This soup should not be eaten until it has been refrigerated overnight. The first day it was so/so, but the second day it was a wonderful, original blend of flavors.

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Amount Per Serving (6 total)

  • Calories
  • 419 cal
  • 21%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 40.5 g
  • 13%
  • Protein
  • 32.4 g
  • 65%
  • Cholesterol
  • 83 mg
  • 28%
  • Sodium
  • 720 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Hearty Chicken Tortilla Soup


next recipe:

Mother-in-law Chicken Soup