This simple, hearty, and flavorful soup has a delicious combination of herbs and vegetables that is perfect for a fall or winter meal. For a vegetarian version, omit the chicken and use vegetable stock or water instead of chicken stock. This recipe, like most soup recipes, is flexible and can be adapted to use what you have on hand. If you don’t have barley, try substituting brown rice. The soup is a great way to use leftover diced turkey or chicken.
Chicken Barley Vegetable Soup with Herbs
- 1-½ lbs. chicken parts, or leftover cooked chicken
- ⅔ cup barley
- 8 cups chicken stock or water
- 2 stalks celery, chopped
- 3 small carrots, sliced
- 1 cup chopped broccoli florets, optional
- 1 large tomato, peeled and chopped (optional)
- 3 cloves garlic, minced
- 1 tablespoon tamari or soy sauce
- 1 teaspoon basil
- ⅛ teaspoon oregano
- ⅛ teaspoon thyme
- Dash of cayenne pepper
- 2 tablespoon minced fresh parsley
- Put all of the ingredients except the parsley into an 8 qt. stock pot and bring to a boil. Cover and reduce heat, simmering for 1-¼ hours. Alternatively, cook in a slow cooker for 3-4 hours on low.
- Remove the chicken from the soup and remove meat from bones. Chop or tear chicken into bite size pieces and return to soup.
- Simmer the soup an additional 10-15 minutes and adjust seasonings to taste. Just before serving, add the parsley.
Nutrition per serving