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

    Average Rating:

     3 Total Reviews

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    • on April 28, 2010

      Superb soup. Really, I can't rave enough about it. Lovely combination of ingredients; especially liked the asparagus. The basil/orange to finish is quite unique and interesting. I used two skinless chicken thighs, instead of breast. Thanks for posting this; will make again.

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    • on November 18, 2009

      Made as directed and love it. This is a staple soup with its protein and veggies! I think it tastes great even the next day. Thanks, JB! Made for Aussie New Zealand Recipe Swap.

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    • on April 09, 2009

      What a beautiful flavor! I'll admit, I'm a bit of a salt fanatic in soups...but I only added what was written to this soup. WOW! Forget the salt...the orange makes this soup. I added a few extra veggies- fresh carrots, which I added in step one. I also used sliced sugar snap peas with the pods instead of frozen peas, and added them with the broth to boil. Since I used quick barley, I added it toward the end. My chicken was already cleaned and diced from breasts, so I just boiled it with the soup. Extra broth to compensate for the extra veggies and chicken...and the zest of a whole orange. SO GOOD!

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    Nutritional Facts for Spring Chicken & Barley Soup

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 275.4
     
    Calories from Fat 85
    31%
    Total Fat 9.5 g
    14%
    Saturated Fat 2.2 g
    11%
    Cholesterol 23.2 mg
    7%
    Sodium 693.6 mg
    28%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 6.5 g
    26%
    Sugars 7.3 g
    29%
    Protein 20.0 g
    40%

    The following items or measurements are not included:

    orange zest

    Detailed Nutrition Values About Nutrition Info

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