Guest post from Brigette Shevy
Chicken Barley Soup Recipe
If you’re looking for a hearty and healthy way to use up some of that leftover Thanksgiving turkey, this recipe is for you! My mom often made this filling soup during the fall and winter months, and I loved how it smelled while simmering on the stove. It’s especially great if you’re feeling a little under the weather. Or when you need to counteract some of those high-fat caloric Thanksgiving foods. Ahem.
The original recipe, published in the Taste of Home magazine, calls for a whole chicken. As far as I can remember, my mom always made it that way. If I have leftover cooked chicken or turkey, I use that instead to save me some time in the kitchen.
This soup is very versatile, and you can easily adapt it to whatever you have on hand. Add in some fresh homemade bread or muffins, and you have a satisfying, budget-friendly meal that your family—and waistline—will thank you for!
Chicken Barley Vegetable Soup
- 1 2-3lb chicken, cut into pieces (I use 2-3 cups cooked diced chicken or turkey instead)
- 8 cups water (I use broth)
- 1 ½ cups diced carrots
- 1 cup diced celery
- ½ cup diced onion
- ½ cup barley
- 1 chicken bouillon cube
- ½ to 1 teaspoon salt, or to taste
- 1 bay leaf
- ½ teaspoon dried sage
- ½ teaspoon pepper
- ½ teaspoon poultry seasoning
If using a whole chicken: Combine chicken and water in a large kettle and cook until chicken is tender. Remove chicken, cool broth and skim off fat. Debone the chicken, cutting it into bite-size pieces.
Add the chicken and all the remaining ingredients to the pot. Simmer, covered, for at least one hour, or until vegetables and barley are tender. Remove bay leaf.
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.