Easy Chicken Barley Soup Recipes

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QUICK EASY CHICKEN BARLEY SOUP



Quick Easy Chicken Barley Soup image

Easiest chicken soup I've ever found.

Provided by Charley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

2 quarts chicken broth
2 skinless, boneless chicken breast halves, chopped
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
⅔ cup barley
⅓ cup rice
salt and ground black pepper to taste

Steps:

  • Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 42.9 g, Cholesterol 40.4 mg, Fat 3.1 g, Fiber 7.1 g, Protein 19.1 g, SaturatedFat 0.5 g, Sodium 1987.5 mg, Sugar 5.2 g

CHICKEN BARLEY SOUP



Chicken Barley Soup image

No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 5 servings (about 1-1/2 quarts).

Number Of Ingredients 12

1 broiler/fryer chicken (2 to 3 pounds), cut up
8 cups water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon salt, optional
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon rubbed sage

Steps:

  • In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN AND BARLEY SOUP



Chicken and Barley Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
1 large leek (white and light green parts only), thinly sliced and rinsed
1/2 small head Savoy cabbage, chopped
2 teaspoons paprika, plus more for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2 1/2 cups chopped rotisserie chicken (skin discarded)
1/2 cup quick-cooking barley
1/4 cup sour cream
2 tablespoons chopped fresh dill

Steps:

  • Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
  • 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
  • Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
  • Divide the soup among bowls. Top with the sour cream, dill and more paprika.

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

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.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • 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.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • 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.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

CHICKEN BARLEY SOUP



Chicken barley soup image

Hearty chicken soup

Provided by kjhey8

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
  • Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
  • Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

HEARTY CHICKEN BARLEY SOUP



Hearty Chicken Barley Soup image

No question-this is my favorite soup. It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It tastes too good to keep to yourself!

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 5 servings.

Number Of Ingredients 10

1 broiler/fryer chicken (3 pounds), cut up
2 quarts water
1-1/2 cups chopped carrots
1 cup chopped celery
1/2 cup medium pearl barley
1/2 cup chopped onion
1 bay leaf
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1/2 teaspoon dried sage

Steps:

  • In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat. , Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.

Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN BARLEY SOUP



Chicken Barley Soup image

Warm up with a bowl of soup that's brimming with healthy grains and bright vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
Coarse salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 ounces baby spinach (5 cups)

Steps:

  • In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
  • Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
  • Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

SLOW COOKER CHICKEN BARLEY SOUP



Slow Cooker Chicken Barley Soup image

This is a wonderful Barley soup made in the Slow cooker, but using the microwave to have in ready in 3 hours. Feel free to add any other vegetables that are available. As you can see no need for oil or butter.

Provided by Sageca

Categories     Grains

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
4 celery ribs, chopped
3 carrots, peeled chopped
2 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped mushrooms
1 cup cooked chicken breast, chopped
1/2 cup pearl barley, picked over and rinsed
8 cups chicken broth

Steps:

  • Heat the chicken broth and pour into slow cooker.
  • Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
  • Spoon into Slow cooker and cook on High for 2 hours,.
  • Heat up mushrooms in microwave.
  • Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
  • On high cook another hour.
  • Serve with crackers.

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