Total Time
55mins
Prep 20 mins
Cook 35 mins

Good for what ails you! Even better the next day. From Cooking Light Magazine.

Ingredients Nutrition

Directions

  1. In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
  2. Reduce heat & simmer, partially covered, for 25 minutes.
  3. Add chicken & barley. Cook for 10 minutes.
Most Helpful

4 5

I had a rotisserie chicken that I used to make the stock (did not use chicken broth). I otherwise, followed the recipe only adding a can of low sodium vaccuum packed corn (I love chicken corn soup). The barley is a nice change from egg noodles and also healthier. We enjoyed this a lot. Thanks for sharing!

4 5

I added two cups of precooked barley to increase fiber.

5 5

Excellent soup... boiled my chicken breasts and used the stock instead of the water. Also added some multi-colored spiral macaroni and a can of roasted tomatoes. Came out awesome!