Chicken-Barley Soup

This soup has gone through a lot of changes--more potatoes, different spices--but everybody still likes it. You can take it on camping trips. We freeze it, and it thaws out by the time we're ready for dinner.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 24%
  • Fat: 6.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 26.6g
  • Carbohydrate: 20.8g
  • Fiber: 4g
  • Cholesterol: 73mg
  • Iron: 2.4mg
  • Sodium: 546mg
  • Calcium: 58mg

Ingredients

  • 4 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 3 pounds chicken pieces, skinned
  • 1 bay leaf
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced peeled potato
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup uncooked pearl barley
  • 1 (28-ounce) can diced tomatoes, undrained

Preparation

  1. Combine first 8 ingredients in a 6-quart pressure cooker. Close lid securely, and bring to high pressure over high heat (for about 13 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 17 minutes. Remove from heat; let pressure drop. Remove lid. Remove chicken from cooker; cool slightly. Remove chicken from bones, and shred with 2 forks. Return shredded chicken to cooker. Stir in carrot and remaining ingredients. Close lid securely, and bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; cool under cold water. Remove lid. Discard bay leaf.
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