Description
A comforting and nutritious Chicken Barley Soup that’s easy to make and perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 clove garlic, minced
- 8 cups reduced sodium chicken broth
- 1 1/2 cups sliced carrots
- 3 ribs celery, sliced
- 1 (14.5-ounce) can diced tomatoes, lightly drained
- 3/4 cup pearl barley
- 2 1/2 cups cooked, chopped chicken
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme leaves
- Fresh herbs (optional), such as:
- 2 to 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh parsley
Instructions
- Heat olive oil over medium heat in a large pot.
- Add the chopped onion and minced garlic, cooking until they are slightly softened and fragrant, about 3-4 minutes.
- Stir in the sliced carrots and celery, cooking for another 5 minutes.
- Add the broth, diced tomatoes, pearl barley, cooked chicken, bay leaves, poultry seasoning, and thyme.
- Bring to a boil, reduce heat, and simmer uncovered for 1 hour, or until the barley is tender, stirring occasionally.
- Discard bay leaves and stir in fresh herbs if using before serving.
Notes
For a creamier texture, puree a small portion of the soup and stir it back in. Use homemade chicken broth for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg