Chicken Vegetable Barley Soup

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 cloves garlic, minced
  • 4- 5cups chopped assorted vegetables of your choice
  • 3 cups chopped cooked chicken
  • 2 L chicken broth (homemade if possible or low sodium if store bought)
  • ½ cup pearl barley (equals about 1 cup cooked barley)
  • 1/2 cup chopped fresh parsley or greens such as spinach or kale
  • salt and black pepper to taste



  1. Heat the oil in a large stock pot over medium heat.
  2. Cook onions, celery, carrots, and garlic in oil until onions are tender.
  3. Stir in remaining vegetables, chicken, and broth. Bring to a boil, and then stir in barley.
  4. Reduce heat, cover, and simmer 45 minutes (can simmer less time if barley is already cooked).
  5. Remove from heat, and stir in parsley or spinach.  
  6. Season with salt and pepper to taste.



This is the kind of soup that you can switch up the vegetables to include whatever you have on hand.  For example, you may use cabbage, green beans, rutabaga or potatoes, fresh herbs vs. dried herbs, fresh spinach or frozen spinach. 

The chicken may be substituted with turkey also.

Swap out the barley for brown rice, wild rice or pasta if you prefer.  Cook all of these in advance.  Or go grain free and add some chick peas or other beans.     Makes 10 hearty servings.