Recipes and Cooking Barley-Vegetable Chicken Soup 3.4 (7) 1 Review Soul-soothing and simple, this colorful chicken-vegetable soup is low in calories and blessed with barley's whole-grain goodness. To make easy work of snipping fresh parsley, just place the herb in a small cup, snip away with kitchen shears, and pour. No cutting board to clean! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 22, 2007 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hrs Servings: 8 Jump to Nutrition Facts Ingredients 8 cup reduced-sodium chicken broth ½ cup regular barley 1 - 1 ¼ pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces 1 ½ cup sliced celery (3 stalks) 1 ½ cup sliced carrots (3 medium) ½ cup chopped onion (1 medium) ¼ cup snipped fresh parsley or 2 tablespoons dried parsley 1 tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed ¼ teaspoon ground black pepper 1 cup chopped green, yellow, and/or red sweet pepper Fresh sage leaves (optional) Directions In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes. Stir in chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink and vegetables are tender. Stir in sweet pepper and fresh parsley (if using). Cool. Ladle soup into bowls. If desired, garnish with fresh sage leaves. Rate it Print Nutrition Facts (per serving) 137 Calories 1g Fat 14g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 137 % Daily Value * Total Fat 1g 1% Cholesterol 33mg 11% Sodium 631mg 27% Total Carbohydrate 14g 5% Protein 18g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.