Chicken Barley Soup W/potatoes & Carrots Recipe

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Chicken Barley Soup w/potatoes & carrots

Diana Furman


I used to just make chicken noodle soup and loved it. This is a more hearty soup from northern Italy with a thick, soothing texture. A perfect one dish meal with bread and salad even better!

pinch tips: How to Slice & Mince Vegetables Like a Pro




6 to 8


10 c
chicken broth
1 c
pearl barley
2 Tbsp
olive oil
2 Tbsp
unsalted butter
3 small
leeks white part only, well cleaned & diced
1 large
stalk celery with leaves thinly sliced
1/4 c
flat leaf parsley chopped fine
1 tsp
finely chopped fresh rosemary or 1/2 tsp dry
2 medium
potatoes, peeled and cubed 1/2"
2 large
carrots peeled and thinly sliced
1/2 c
freshly grated parmesan cheese (optional)

Directions Step-By-Step

Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley slowly and when it begins to boil, reduce the heat to slow but steady simmer. Cover and cook until the barley is almost tender about 45 minutes.
Heat the oil and butter in medium skillet over medium-high heat. Add the onion, celery, parsley & rosemary and saute until the onion begins to turn golden, around 5 minutes. Transfer this into the soup pot mixture, scraping skillet with rubber spatula.
Add the potatoes and carrots to soup, cook till tender about 30 min. Season with salt & pepper to taste. Serve in warmed bowls and sprinkle with cheese if desired.

About this Recipe

Regional Style: Italian
Other Tag: Healthy