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Hearty Chicken Barley Soup

Ingredients

1 tbsp (15 mL) canola oil
1 ½ lbs (750 kg) boneless, skinless chicken breasts or thighs, cubed
½ cup (125 mL) pearl or pot barley
1 (284 mL) can low salt chicken broth
4 cups (1 L) water
1 cup (250 mL) diced carrots
1 cup (250 mL) diced celery
½ cup (125 mL) chopped onion
¼ tsp (1 mL) dried summer savory
¼ tsp (1mL) dried thyme
¼ tsp (1 mL) pepper
1 bay leaf

In a large pot or Dutch oven, heat oil. Lightly brown chicken. Add barley, undiluted chicken broth, water and remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until vegetables and barley are tender.

Makes 6 servings.

Nutritional Information (per serving):

Calories: 272
Protein: 36 g
Carbohydrate: 17 g
Fibre: 4 g
Sugars: 2 g
Fat: 6 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 88 mg
Sodium: 134 mg
Potassium: 394 mg