Chicken Barley Soup

  Lunch

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!

Chicken Barley Soup

Average Rating: 4.88

TOTAL TIME: Prep: 35 min. + cooling Cook: 1 hour
YIELD: 5 servings (about 1-1/2 quarts).

Ingredients

  • 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

Instructions

  • 1. 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

1 cup: 259 calories, 5g fat (0 saturated fat), 89mg cholesterol, 127mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 31g protein.
Diabetic Exchanges:
2-1/2 lean meat, 1 starch, 1 vegetable.

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