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Chicken and Vegetable Soup

ewilliams

"This is a soup recipe using some vegetables that were a little unknown to me."
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Ingredients

1 h 40 m servings 125 cals
Original recipe yields 8 servings

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Directions

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  1. Combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.

Nutrition Facts


Per Serving: 125 calories; 1.6 g fat; 18.9 g carbohydrates; 10.1 g protein; 20 mg cholesterol; 1062 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

I liked this! I didn't have the kale on hand, so I just used spinach, celery and carrots. Next time I would probably add 1/3 cup of barley next time.

Most helpful critical review

Good - different. Next time I might spice up the chicken a little.

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I liked this! I didn't have the kale on hand, so I just used spinach, celery and carrots. Next time I would probably add 1/3 cup of barley next time.

Good - different. Next time I might spice up the chicken a little.

Just had this for dinner... yumyum. Really loved it. Only sub was sweet potato instead of barley

Its on the stove. ROFL! What a job. I think the name of this soup is far too banal. It should be something like Vegetables of the Lost World soup or Chupacabra soup in honor of that strange k na...

I forgot to buy a leek so I threw in some diced onion and some fennel I had on hand. My friend can't have barley so I used wild rice instead. And I added celery seed because it needed some mor...

I made this recently. I used the base recipe and added what I had on hand. Zucchini and Bok Choy. Way more vegetables than chicken. I also added a bit of cumin and curry because those are the fl...

Excellent! I doubled the barley.

I agree with Laure. A little more barley would be good. Great simple recipe

This is a super flexible recipe. We used rutabaga instead of turnip, parsnip instead of carrot, skipped kohlrabi, and added 1/3 cup of barley instead of 1/4. It was excellent.