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

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

419 calories; protein 32.4g; carbohydrates 40.5g; fat 14.9g; cholesterol 83.2mg; sodium 720mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/14/2005
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!! Read More
(59)

Most helpful critical review

Rating: 3 stars
08/28/2006
This soup is definitely hearty; lots of vegetables and chicken but very bland. It is a good basic soup that can take many different directions depending on the blend of seasoning/spices added. By itself it's just so-so. Read More
(16)
37 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/13/2005
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!! Read More
(59)
Rating: 5 stars
10/18/2006
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). Read More
(47)
Rating: 5 stars
06/10/2006
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. Read More
(38)
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Rating: 5 stars
11/15/2008
This is a Great Chicken Soup.I just changed a couple things.I added 2 cloves of Garlic and Salt and Pepper. Instead of the Barley I used 3/4 cup of orzo. I also used a 3-4 lb Chicken and simmered for 2 hours instead of 1 hour before pulling the Chicken apart and then simmer again for 30 minutes before adding the orzo. Doing this gives you more than 3 hours of cook time and makes this an Amazing soup no matter when you eat it. Read More
(27)
Rating: 4 stars
02/16/2006
This is a great simple recipe for chicken soup. I find that poking an onion with whole cloves and adding it to the soup adds great flavour. Also if you allow the broth to cool and refrigerate overnight the next morning you'll be able to skim off any fat that has congealed on the surface and you're left with a great fat-free soup. Read More
(22)
Rating: 5 stars
10/06/2007
My family loved the soup. I just added a few extra ingredients--I added a head of garlic (chopped) and some cayenne pepper for a little kick. My 9-year-old liked it so much he asked me if I could rate it above 5 stars. Read More
(19)
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Rating: 3 stars
08/28/2006
This soup is definitely hearty; lots of vegetables and chicken but very bland. It is a good basic soup that can take many different directions depending on the blend of seasoning/spices added. By itself it's just so-so. Read More
(16)
Rating: 4 stars
10/30/2009
This was VERY good! I only rated as 4 stars due to the lack of seasoning. I halved the recipe increased the barley a little and added 1 t. minced garlic 3/4 t. salt 1/8 t. each of pepper sage thyme and basil. It gave it just enough flavor without overwhelming you. Without it I think it would have been fairly bland. My entire family REALLY liked it! Even my 5 year old raved about it saying "this is the best soup ever!" and he doesn't like soup! Very good! It will definately be made again! Thanks! Read More
(13)
Rating: 5 stars
06/23/2008
Amazing soup - flavor was wonderful. Just what I was looking for. I followed the recipe exactly except that I grated all my carrots. The red bell pepper really added a nice flavour to the soup. thanks for sharing! Read More
(13)
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