Barley-Vegetable Chicken Soup


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!

Barley-Vegetable Chicken Soup
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs


  • 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)


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

  2. 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.

  3. Ladle soup into bowls. If desired, garnish with fresh sage leaves.

Nutrition Facts (per serving)

137 Calories
1g Fat
14g Carbs
18g Protein
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.

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