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!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Ladle soup into bowls. If desired, garnish with fresh sage leaves.

Nutrition Facts

137 calories; 1 g total fat; 0 g saturated fat; 33 mg cholesterol; 631 mg sodium. 14 g carbohydrates; 3 g fiber; 18 g protein;

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
Good, tasty & easy, I liked it, hubby liked it more. Will make again. I added 1/2 teaspoon salt & next time will add just a bit more barley. Hubby took leftovers for lunch the next day & said it was even better left over!