Homestyle Chicken Barley Soup Recipe

Step 1

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing. Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.

Things You'll Need

  • 1c Chopped onion
  • 1c Sliced carrots
  • 1c Sliced celery
  • 1tb Vegetable oil
  • 5c Water
  • 1cn Reduced sodium chicken broth
  • -- (14-1/2 oz size)
  • 1/2c Medium QUAKER Barley*
  • 1ts Thyme, crushed
  • 1ts Salt (optional)
  • 1/8ts Black pepper
  • 1c Chopped cooked chicken
  • -- (about 1/2 pound)

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