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

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!

Larawithoutau January 14, 2012

I added two cups of precooked barley to increase fiber.

SonnyHavens February 22, 2015

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!

gdmart March 07, 2011