Chicken and Barley Soup

Chicken and Barley Souphas a unique country flavor that is a meal by itself. The barley soaks up the flavor of the soup and adds a wholesome goodness of its own.I can't think of a dish I'd rather come home to on a cold winter night than this one. I serve it with a chunk of crusty bread and butter and never need more to eat after it. Submitted by David McCarthy, Australia


  • 4 to 4 1/2 lb chicken, roasted and meat removed from the bones
  • 2 Tbs olive oil
  • 1 cup chopped red onion
  • 3 carrots, cut in half lengthwise and sliced
  • 1 cup sliced celery
  • 6 cup chicken broth
  • 1 bay leaf
  • 2 tsp chopped dried basil
  • 2 T chopped fresh parsley
  • 1/2 cup barley
  • salt and pepper to taste


Cut the chicken into bite-size pieces, and set aside.

In a large soup pot, heat the olive oil.

Add the onion, celery and carrots, stir to coat with oil, and saute just until they begin to lose their crispness.

Add chicken broth, bay leaf, basil and parsley, and heat just to boiling.

Reduce heat to simmer, and add chicken.

Meanwhile, bring barley and 2 cups of water to a boil in a saucepan.

Reduce heat, cover and simmer until water is absorbed, about 30 to 40 minutes.

Stir barley into soup, taste for seasonings and serve.

Serves 8.


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