Best 20 Chicken Barley Soup Recipes

CHICKEN WITH BARLEY SOUP

Steps:

• Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

CHICKEN BARLEY SOUP

Steps:

• In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.

SLOW COOKER CHICKEN BARLEY SOUP

Steps:

• Heat the chicken broth and pour into slow cooker.
• Place chopped vegetables; onions, garlic, celery and carrots in microwave container; microwave 5 minutes.
• Spoon into Slow cooker and cook on High for 2 hours,.
• Heat up mushrooms in microwave.
• Add rinsed barley,chicken and mushrooms, salt and pepper to the Slow Cooker.
• On high cook another hour.
• Serve with crackers.

QUICK EASY CHICKEN BARLEY SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

CHICKEN, BARLEY AND MUSHROOM SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
• Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
• Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.

CHICKEN BARLEY SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
• Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
• Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

HEARTY CHICKEN BARLEY SOUP

Steps:

• In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat. , Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving.

CHICKEN AND BARLEY SOUP

Steps:

• Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
• 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
• Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
• Divide the soup among bowls. Top with the sour cream, dill and more paprika.

CHICKEN BARLEY SOUP WITH SWEET POTATO

Steps:

• Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
• Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
• Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.

SOUTHWESTERN CHICKEN BARLEY SOUP

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the water, corn, beans, tomato sauce, tomatoes, broth, barley, chilies, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer after 45 minutes., Stir in chicken; cook, uncovered, 15 minutes longer or until chicken is heated through and barley is tender.

CHICKEN MUSHROOM BARLEY SOUP

Steps:

• Mince garlic; slice leek longways then chop.
• Place a standard dutch oven(or soup pot if you don't have a dutch oven) on the stove top.
• Add a splash of olive oil, garlic, leek, onion and rosemary and saute over medium high heat for several minutes.
• Add white wine and stir gently for one minute.
• Add chicken broth, mushrooms, bay leaves, carrots, celery,and barley and increase heat slightly. Stir occasionally until mixture comes to a boil. Reduce heat to simmer.
• Chop chicken into strips. Add a splash of olive oil to a frying pan and brown chicken on both sides. While chicken is cooking, season with pepper & thyme.
• Add chicken to soup mixture. Again bring mixture to a boil. After it reaches the boiling stage, reduce heat to simmer and partially cover.
• Cook approximately 30 minutes (stirring occasionally) to insure chicken is cooked through.

NEW ENGLAND SOUP FACTORY'S SWEET POTATO CHICKEN BARLEY SOUP

Steps:

• Heat the olive oil in a large heavy stock pot.
• Saute garlic, onions, celery and carrot for 8 minutes.
• Add parsnips, barley, chicken and chicken stock.
• Bring to a boil; simmer on medium-high heat for 30 minutes.
• Add the sweet potatoes and cook an additional 30 minutes.
• Add dill and season.

SOUTHWESTERN CHICKEN BARLEY TOMATO SOUP

Steps:

• In a 6-quart saucepan, combine the first 5 ingredients (tomatoes, salsa, chicken broth, water, green onions).
• Over high heat, bring to a boil; cover and reduce heat to low. Simmer about 20 minutes, stirring occasionally.
• Blend soup (I use a small hand immersion blender - this step is optional, but how I prepared the soup).
• Add barley, chicken breast and black beans. Simmer 20-25 minutes, stirring occasionally, or until barley is tender.
• Serve Immediately. Can season with salt & pepper, or top or with sour cream or cheddar cheese.

SLOW COOKER CHICKEN, BARLEY, VEGETABLE SOUP

Steps:

• The celery and onions can be reduced to 1 cup each and replaced by one or more of the optional vegetables.
• Place everything in a large crockpot with dial set on High; cook 1-2 hours.
• Reduce heat to Low setting; cook for 6-8 hours.
• or.
• Set crockpot on low and cook 10 hours.
• Add water or canned broth to thin the soup if it gets too thick.
• This can be frozen in individual portions and reheated as needed.

CHICKEN AND BARLEY SOUP

Steps:

• In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
• Add chicken. Cover; cook about 3 minutes or until chicken is hot.

CHICKEN MUSHROOM BARLEY SOUP

Steps:

• 1. In a 4 qt pan over medium high heat add butter and olive oil, when butter is melted and bubbly add onions, celery, carrots and mushrooms. Cook stirring occasionally for 3-5 minutes then add salt, pepper, garlic, thyme and tomato paste. Continue to cook 3 more minutes then add broth, water and barley. Bring to a boil, cover and simmer 30-40 minutes. Add in chicken and simmer another 15 minutes. Taste and season with more salt and pepper if desired. Enjoy! :o)
• 2. *I buy tomato paste in a tube, so I can add a touch of it here and there to dishes I make. It can be found by the canned tomato sauces.

CHICKEN-VEGETABLE-BARLEY SOUP

Steps:

• In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Remove from heat; stir in spinach. Let stand 5 minutes before serving.

SCARBOROUGH FAIR CHICKEN BARLEY SOUP

Steps:

• Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

GARLICKY BARLEY VEGETABLE CHICKEN SOUP FOR ONE OR TWO

Steps:

• In a saucepan saute the garlic and onion in the oil until the onion is clear. Add veggies and lightly saute. Add broth and tomatoes and simmer about 5-8 minute Stir in the barley, chicken and herbs heat through.

SPRING CHICKEN & BARLEY SOUP

Steps:

• Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
• Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
• Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
• Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
• Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
• When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
• Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
• Gather basil and orange zest and finely chop together.
• Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.