Chicken with Barley Soup

Chicken with Barley Soup

8 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
DeuxLumieres
Recipe by  DeuxLumieres

“This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  2. Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  3. Cool broth until the fat congeals on the surface. Skim and discard fat.
  4. Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

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Reviews (8)

Rate This Recipe
SunnyDaysNora
6

SunnyDaysNora

Tasty and simple! The only ingredient changes I made were to leave out celery because my husband won't eat it (used celery salt instead) and to add garlic powder. Other than that, I left this recipe alone. Yummy!

rsbecca@WD
1

rsbecca@WD

Very nice soup with no potato. Wonderful if you are looking for a non potato soup.

Dormommy
1

Dormommy

Our whole family loved this soup. We used chicken breast and more chopped baby carrots.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 15.7 g
  • 24%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

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