Description
A comforting and hearty Chicken Barley Soup packed with tender chicken, vegetables, and nutty barley, perfect for a cozy meal.
Ingredients
Units
Scale
- 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
- In a large pot, combine the chicken and water. Bring to a boil over medium-high heat.
- Skim off any foam that rises to the surface.
- Add the carrots, celery, barley, onion, chicken bouillon, salt, bay leaf, poultry seasoning, pepper, and rubbed sage.
- Reduce heat to low, cover, and simmer for about 1 to 1-1/2 hours, or until the chicken is cooked through and barley is tender.
- Remove the chicken from the pot. Let it cool slightly, then remove the meat from the bones and return the meat to the soup.
- Discard the bay leaf. Adjust seasoning to taste and serve hot.
Notes
- For extra flavor, sauté the vegetables in a little butter before adding the water and chicken.
- You can use leftover cooked chicken instead of raw chicken, adjusting the cooking time accordingly.
- Leftovers keep well in the fridge for 3-4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg