Chicken Barley Soup

TOTAL TIME: Prep: 35 min. + cooling Cook: 1 hour

YIELD: 5 servings (about 1-1/2 quarts).


1 broiler/fryer chicken (2 to 3 pounds), cut up

8 cups water

1-1/2 cups chopped carrots

1 cup chopped celery

1/2 cup medium pearl barley

1/2 cup chopped onion

1 teaspoon chicken bouillon granules

1 teaspoon salt, optional

1 bay leaf

1/2 teaspoon poultry seasoning

1/2 teaspoon pepper

1/2 teaspoon rubbed sage


1. 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.

Nutrition Facts

1 cup: 259 calories, 5g fat (0 saturated fat), 89mg cholesterol, 127mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.


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