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Chicken, Barley, and Vegetable Soup
Easy chicken soup
Course
Main Course, Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
people
Author
Megan
Ingredients
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
Instructions
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.
Notes
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.