Chicken with Barley Soup

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.


Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes · Barley Soup Recipes


Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Servings: 6
Total Time: 1 hrs 50 mins

Ingredients

Ingredients List

  • 8 cups water

  • 2 pounds chicken thighs, or more to taste

  • 1 ½ cups chopped carrots

  • 1 cup chopped celery (try to include celery leaves)

  • 1 onion, chopped

  • ¾ cup pearl barley

  • 3 bay leaves

  • 1 cube chicken bouillon, or more to taste

  • 1 teaspoon poultry seasoning

  • 1 teaspoon rubbed sage

  • 1 teaspoon salt, or to taste

  • ¼ teaspoon ground black pepper

  • 2 tablespoons lemon juice


Directions

  1. Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.

  2. Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.

  3. Cool broth until the fat congeals on the surface; skim and discard fat.

  4. Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.


Nutrition Facts (per serving)

Nutrition Facts
352 Calories
16g Fat
25g Carbs
28g Protein


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