Chicken Barley Soup

Photo by Heather S.
Adapted from tasteofhome.com

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

5

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

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 for 1 hour or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings (about 1-1/2 quarts).

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