Main DishRecipesSoups

Chicken, Barley, and Vegetable Soup

Megan1841 views

This has been a soup-on-repeat kind of week at our house. The COVID-19 virus hit Neil and me pretty hard. Luckily, the kids have showed no symptoms thus far (day 8). This virus feels a little different than the common cold. On day 1, I felt like I had slipped a disc in my back, but I finally realized it was the textbook symptom of body aches. On day 2 my sense of smell and taste were completely gone. I have had next to no congestion, but, alas, I can’t taste a thing! All I have wanted to eat this week is hot soup. This recipe is so fast and easy.

However, this is the only dinner I have made in the last 5 days because we have had so many generous neighbors dropping meals off for us. Man, it is so good to live around Christ-like neighbors! Knowing so many people are praying and caring for us has made the stress of quarantine, online school for 4 kids, horrendous toddler messes, and feeling like poo just a little easier to bear.

I sure hope this recipe brings some warm nourishment to your family this Winter. Enjoy!

Chicken, Barley, and Vegetable Soup

Easy chicken soup
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 people
Author Megan


  • 6 Cups Chicken Broth
  • 1 Cup Carrots diced
  • 1/2 Cup Celery diced
  • 1/2 Cup Onions diced
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric optional
  • 1/3 cup barley dry
  • 2 Tablespoon Fresh Parsley or 1 Tablespoon dry
  • 1 Cup Rotisserie Chicken chopped
  • 1 Cup Frozen Peas


  • In a large stock pot, boil carrots, celery, onions, garlic, salt, and turmeric in the chicken broth for 10 minutes
  • In a separate saucepan bring barley and 2 cups water to boil for 10 minutes or until al dente. Strain and add to chicken broth and vegetables.
  • Add parsley, chicken, and peas and cook until peas are warmed through. If using dry parsley, add that in step 1.
  • Cool to serve.


You may use any cooked chicken you have on hand. I always have cooked rotisserie chicken in freezer bags, so that’s what I use.

Stainless Steel Stockpot with Lid

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