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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

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.