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Chicken and Barley Soup

Chicken and Barley Soup
  • Meal


  • Cusine



1 3/4 lbs boneless skinless chicken breast

2 Tbsp olive oil

1 1/2 cups chopped carrots

1 1/2 cups chopped celery

1 1/2 cups chopped yellow onion

2 cloves garlic

4 cans low-sodium chicken broth, plus more as desired

3/4 cup pearl barley

2 bay leaves

1 tsp dried sage

1/2 tsp of each dried rosemary

Salt and freshly ground black pepper

1/4 cup slightly packed

1 Tbsp fresh lemon juice


Heat oil in a large pot over medium heat. Add carrots, celery and onion and saute 3 - 4 minutes, add garlic and saute 30 seconds longer. Stir in chicken broth, barely, bay leaves, sage, rosemary, thyme, marjoram and season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low, cover and simmer until barely is tender, about 50 - 60 minutes. Stir in chicken, parsley and lemon juice and serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.