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

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

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

352 calories; 15.7 g total fat; 85 mg cholesterol; 704 mg sodium. 25 g carbohydrates; 27.5 g protein; Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2014
Very good soup. The change I made was to cook the Barley separate from the soup. Drain & rinse it. If you add it directly to the soup it becomes gummy. The soup is plenty thick doing the Barley separate. I find the soup has more flavor to use chicken broth ( canned or fresh) for part or all of the broth. I also add some garlic 1 or 2 cloves minced). Yum. mini from Fl. Read More
(31)
82 Ratings
  • 5 star values: 60
  • 4 star values: 21
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/19/2014
Very good soup. The change I made was to cook the Barley separate from the soup. Drain & rinse it. If you add it directly to the soup it becomes gummy. The soup is plenty thick doing the Barley separate. I find the soup has more flavor to use chicken broth ( canned or fresh) for part or all of the broth. I also add some garlic 1 or 2 cloves minced). Yum. mini from Fl. Read More
(31)
Rating: 5 stars
09/19/2014
Very good soup. The change I made was to cook the Barley separate from the soup. Drain & rinse it. If you add it directly to the soup it becomes gummy. The soup is plenty thick doing the Barley separate. I find the soup has more flavor to use chicken broth ( canned or fresh) for part or all of the broth. I also add some garlic 1 or 2 cloves minced). Yum. mini from Fl. Read More
(31)
Rating: 5 stars
10/20/2014
The recipe is wonderful as written. It is easy; the ingredients are inexpensive; it is nutritious. The barley is a welcome change to the usual rice or noodles used in chicken soup. What makes it a 5 star for me is you can easily make minor modifications to suit your own personal tastes using available ingredients that don't totally change the basic recipe. I did use store bought chicken stock to save time. I used boneless chicken breasts cubed and browned in my soup pot briefly in 1T olive oil added the veggies including sliced fresh mushrooms & some minced garlic and sautéed everything for about 5 minutes then added the broth and the rest of the ingredients and simmered as directed. The recipe seasonings were perfect for us. Fifteen minutes before it was done I added about 1 c. of coarsely chopped fresh baby spinach leaves with the stems removed. Served it with warm crusty bread and a green salad. Everyone loved it. Some family members added freshly grated Parmesan cheese. Leftovers were lunch the next day. Read More
(20)
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Rating: 5 stars
11/02/2013
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! Read More
(13)
Rating: 5 stars
01/03/2014
This is perfect comfort food on this cold snowy day. I didn t have any chicken thighs but had a chicken breast so I actually started at step 4 of the recipe using my homemade chicken broth. I put everything but the chicken breast in a crock pot on the low setting early in the day. An hour before dinner I added the sliced chicken breast. Just before dinner I shredded the now cooked chicken breast and added it back into the soup. Easy easy easy and very satisfying. Read More
(10)
Rating: 5 stars
08/01/2015
Fantastic contribution to my repetoire. Dishes like this have helped me lose 30 lbs. (so far!). A trick I used was to cook extra batches of celery in the broth. Raw veggies are hard to take all the time but the cooked celery will be my "nibblers" in the evening. Barley has been proven to be nearly as good for heart as oatmeal so extra bonus. Rice or noodles spike my blood sugar barley does not. This recipe is award worthy as comfort food that is low fat but does not leave one feeling deprived. Read More
(8)
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Rating: 5 stars
09/21/2014
Great recipe! I used a whole roasting chicken so had a lot of meat for the soup. I used about 9 cups of water and a can of low sodium chicken broth. I added some hot pepper flakes too. Read More
(6)
Rating: 4 stars
02/12/2014
Working on the recipe right now and realized that the forgot to tell you to put the chicken back in the soup. So far fairly simple recipe and the house smells good but my kids are a tough to please... Carrots celery and onions are hard for them to swallow. Yum more for me and my husband. Read More
(6)
Rating: 5 stars
09/23/2014
This soup is very very good! I followed the tip of cooking the barley separately and then rinsing and adding it to the soup. It does make a difference if you want to get rid of the starch which will otherwise make the soup gooey. Since I like chicken soups to have a bit of oregano y added it close to the end of the cooking process to avoid it getting bitter. The smell is soo good and the taste very very good! This is a keeper! Read More
(5)
Rating: 5 stars
01/03/2015
Very delicious! Used chicken broth and boneless/skinless chicken thighs. Also followed reviewer suggestions to cook the barley separately. Omitted the lemon juice and added a minced garlic clove. Such an easy recipe and just as yummy the next day! Read More
(4)