chicken barley soup

28 Pinches 1 Photo
Ofallon, MO
Updated on Aug 23, 2019

Easy and quick this delicious Chicken Barley Soup combines, onions, carrots, celery, garlic, green beans and chicken in a lightly seasoned broth. Rotisserie chicken helps this soup come together in short order.

prep time 10 Min
cook time 50 Min
method Stove Top
yield 10 serving(s)

Ingredients

  • 2 tablespoons olive oil
  • 2 large carrots peeled and chopped (see notes)
  • 2 large stalks of celery chopped
  • 1 medium sweet onion chopped
  • 2 cups green beans trimmed and cut in 3/4 inch segments
  • 2 cloves garlic minced
  • 1/2 teaspoon poultry seasoning
  • 6 cups low sodium chicken broth
  • 2 bay leaves
  • 3/4 cup medium pearl barley (not the quick cooking)
  • 2 1/2 cups cooked chicken cut in small bite size pieces
  • salt and pepper to taste

How To Make chicken barley soup

  • Step 1
    Heat olive oil in heavy stockpot or Dutch oven over medium heat. Add carrots, celery, onions and green beans; cook for 3-4 minutes stirring several times. In the last 30 seconds of cooking add the garlic and poultry seasoning; stir continuously. Add chicken broth and bay leaves. Bring to a simmer.
  • Step 2
    Add the barley, cover and cook for 35-40. Uncover the pot and add the rotisserie chicken cooking for an additional 5 minutes or until the barley is tender and chicken is warm. Remove the bay leaves. Add salt and pepper to taste.
  • Step 3
    NOTES You do not have to peel your carrots however peeling them does make the soup look tastier.

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