chicken barley soup

Recipe by
Beth Pierce
Ofallon, MO

Easy and quick this delicious Chicken Barley Soup combines, onions, carrots, celery, garlic, green beans and chicken in a lightly seasoned broth. Rotisserie chicken helps this soup come together in short order.

yield 10 serving(s)
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For chicken barley soup

  • 2 Tbsp
    olive oil
  • 2
    large carrots peeled and chopped (see notes)
  • 2
    large stalks of celery chopped
  • 1
    medium sweet onion chopped
  • 2 c
    green beans trimmed and cut in 3/4 inch segments
  • 2 clove
    garlic minced
  • 1/2 tsp
    poultry seasoning
  • 6 c
    low sodium chicken broth
  • 2
    bay leaves
  • 3/4 c
    medium pearl barley (not the quick cooking)
  • 2 1/2 c
    cooked chicken cut in small bite size pieces
  • salt and pepper to taste

How To Make chicken barley soup

  • 1
    Heat olive oil in heavy stockpot or Dutch oven over medium heat. Add carrots, celery, onions and green beans; cook for 3-4 minutes stirring several times. In the last 30 seconds of cooking add the garlic and poultry seasoning; stir continuously. Add chicken broth and bay leaves. Bring to a simmer.
  • 2
    Add the barley, cover and cook for 35-40. Uncover the pot and add the rotisserie chicken cooking for an additional 5 minutes or until the barley is tender and chicken is warm. Remove the bay leaves. Add salt and pepper to taste.
  • 3
    NOTES You do not have to peel your carrots however peeling them does make the soup look tastier.
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