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Grandma's Chicken & Barley Soup

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Grandma's Chicken and Barley Soup

The way my Grandma used to make it. Very hearty and comforting.

 

Yield

8 servings

Prep

60 min

Cook

2 hrs

Ready

3 hrs
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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4 large chicken thighs, boneless, skinless
bone-in and skin on
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6 cups chicken broth
divided
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2 stalks celery
chopped
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4 medium carrots
peeled and chopped
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1 medium yellow onion
peeled and diced
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8 ounces mushrooms
sliced
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2 cloves garlic
minced
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¾ cup pearl barley
rinsed
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14.5 ounces tomatoes, canned with juice
(diced) do not drain
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2 teaspoons worcestershire sauce
(to taste)
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½ teaspoon basil
dried
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1/2 teaspoon thyme
dried
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½ teaspoon oregano
dried
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salt and black pepper
(to taste)
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2 tablespoons parsley leaves
(fresh) minced
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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4 large chicken thighs, boneless, skinless
bone-in and skin on
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1.4 l chicken broth
divided
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2 stalks celery
chopped
* Camera
4 medium carrots
peeled and chopped
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1 medium yellow onion
peeled and diced
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231.2 ml/g mushrooms
sliced
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2 cloves garlic
minced
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177 ml pearl barley
rinsed
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419.1 ml/g tomatoes, canned with juice
(diced) do not drain
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1E+1 ml worcestershire sauce
(to taste)
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2.5 ml basil
dried
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2.5 ml thyme
dried
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2.5 ml oregano
dried
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0 x salt and black pepper
(to taste)
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3E+1 ml parsley leaves
(fresh) minced
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Directions

Heat oil over medium-high temperature in a large, heavy stockpot.

Add chicken thighs, skin side down, and brown.

Add 2 cups of the broth to pan and turn heat down to medium-low. Cover pot with lid.

Cook about 40 minutes, until chicken is cooked through.

Remove chicken to a bowl and set aside to cool slightly.

Cover and refrigerate.

Add remaining broth to pan.

Stir in remaining ingredients (except salt, pepper and parsley).

Bring to a boil, reduce heat to low and cover pan.

Simmer about 1½ hours, until barley and vegies are done.

Meanwhile, remove chicken meat and skin from bones. Discard bones and coarsely chop meat.

Add to pot for last ½ hour and cook until heated through. (If soup is too thick at this point, add some water).

Add salt and pepper to taste.

Add parsley and ladle into bowls.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 17621% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 374mg 16%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 19%
Sugars g
Protein 15g
Vitamin A 105% Vitamin C 17%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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