Home Recipe Lunch Recipes Barley Chicken and Vegetable Soup

Barley Chicken and Vegetable Soup

barley chicken vegetable soup
  • (1 Tbsp.) olive or canola oil
  • (1/2 cup) onion, chopped
  • (1 cup) celery, chopped
  • (2 cups) mushrooms, sliced
  • (1 Tbsp.) minced garlic
  • (1 cup) carrots, chopped
  • (1 1/2 cups) skinless chicken breasts, cooked and chopped
  • (5 cups) low-sodium chicken broth
  • (2/3 cup) pearl barley
  • (1/4 cup) fresh parsley, chopped (or 1 Tbsp. dried)
  • (1/3 cup) slivered almonds, toasted
  • Pepper to taste
  • Salt to taste (optional)

Barley Chicken and Vegetable Soup

This hearty soup is loaded with four kinds of vegetables, chopped chicken and barley.

Preparation Time
About 25 minutes
Cook Time
About 1 hr 10 minutes


  1. 1Place a large nonstick saucepan over medium heat. Add oil. When hot, add onions, celery, mushrooms and garlic, saute 7 minutes.
  2. 2Add carrots, chicken and broth. Bring to a boil, then add barley, cover, reduce heat and simmer 1 hour, or until barley is tender.
  3. 3Take off the heat and add parsley, almonds, pepper and salt. Serve and enjoy.

Nutritional Information

Serving Size: 1/6 of soup

Amount Per Serving:
  • Calories 246
  • Total Fat 9.5 g
  • Total Carbohydrate 26 g
  • Protein 18 g
  • Cholesterol 32 mg
  • Sodium 156 mg
  • Fiber 6 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.