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A white bowl with chicken and barley soup
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4 from 11 votes

Hearty Chicken and Barley Soup

Hearty Chicken and Barley Soup with lots of vegetables, a healthy, low calorie, quick and easy soup for those chilly days, although it's light enough to be enjoyed throughout the year. Best made with leftover or rotisserie chicken, this soup is a favourite with kids too, who will love the colourful veggies added to the soup.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: International
Servings: 4 people
Calories: 232kcal

Ingredients

  • ½ cup pearl barley
  • 1 onion
  • 1 red pepper
  • 1 carrot
  • 1 swede
  • 1 celery
  • 1 cup frozer spinach
  • 5 cups chicken broth (stock)
  • 1 tablespoon tomato puree
  • ½ teaspoon salt and pepper
  • ½ teaspoon Italian herbs
  • fresh parsley to garnish
  • ½ tablespoon lemon juice
  • 1 cup shredded cooked chicken

Instructions

  • Add the chicken stock to a large pan, chop the vegetables and add them in too.
  • Add the barley too and cook for about 15 minutes or until the barley is cooked, then add the frozen spinach and leave to cook for a further 5 minute. Add more chicken broth is necessary.
  • Season with salt, pepper, herbs, add the lemon juice and tomato paste, and give it a good stir.
  • Add the cooked chicken, freshly chopped parsley, and remove from the heat.
  • Serve hot!

Notes

  • Add more chicken broth (stock) if necessary, depending how thick you like the soup.
  • Leftover or rotisserie chicken are the best, but you can cook the chicken separately too and add it to the pan once the vegetables and barley are cooked.

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 14g | Fat: 3g | Cholesterol: 27mg | Sodium: 1528mg | Potassium: 1011mg | Fiber: 9g | Sugar: 8g | Vitamin A: 8115IU | Vitamin C: 89.2mg | Calcium: 140mg | Iron: 2.9mg