Chunky Chicken-Barley Soup
Our users rave about this easy chicken soup. It freezes well, so make a large batch and portion it out for easy lunches.
How to Make It
Step 1
Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
Step 2
Add chicken and barley; cook 8 to 10 minutes or until barley is tender.
kimca01's Review
Never submitted a review on this site but had to for this one as it's delicious and I've made it at least 5-6 times already. Freezes well in freezer bags then can defrost for a quick lunch in the microwave. I do cook it long to get the barley softer. Doesn't look like much but makes up for it in taste. Thanks so much for the recipe. (Also, for those on WW - it depends on how many servings you make it into but it's a good 4-5 point, filling meal!)
crmeng's Review
Absolutely one of my favorite soups! Loved it the first time I tried it, and have been making it ever since. Delicious and healthy, quickly and easily prepared with a few on-hand ingredients -- what's not to love?
JoniBabi's Review
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MomMartha's Review
One of my favorite, go-to recipes. Have shared it with friends too. Comfort food at its best, and healthy too. Good use for leftover turkey as well!
JennCsida5's Review