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    You are in: Home / Recipes / Chicken Barley Soup Recipe
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    Chicken Barley Soup

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Kizzikate's Note:

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

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    Units: US | Metric


    1. 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. 2
      Reduce heat & simmer, partially covered, for 25 minutes.
    3. 3
      Add chicken & barley. Cook for 10 minutes.

    Ratings & Reviews:

    • on January 14, 2012


      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!

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    • on March 07, 2011


      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!

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    • on January 18, 2010


      Made as directed. This is a new favorite. So quick and easy. And so delicious. It was good last night and downright tasty today for lunch. I will be making this on a regular basis.

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    Read All Reviews (8)


    Nutritional Facts for Chicken Barley Soup

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.0
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 2.0 g
    Cholesterol 26.2 mg
    Sodium 271.2 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 5.8 g
    Sugars 3.9 g
    Protein 16.5 g

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