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  • 8 cups reduced-sodium chicken broth
  • 1/2 cup regular barley
  • 4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), cut into 3/4-inch cubes
  • 3 stalks celery, sliced
  • 3 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/4 cup snipped fresh parsley or 2 tablespoons dried parsley flakes
  • 1 tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
  • 1/4 teaspoon ground black pepper
  • 1 cup chopped green, yellow, and/or red sweet pepper
In a 4-quart Dutch oven, bring broth to boiling; add barley. Return to boiling; reduce heat. Cover and simmer for 30 minutes.
Add chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add sweet pepper; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender. Stir in fresh parsley (if using). Makes 8 (1 1/2-cup) main-dish servings.)

Make Ahead Tip

  • Make-Ahead Directions:

    Prepare as directed. Let cool for 30 minutes. Transfer to airtight freezer containers. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a saucepan; heat through over medium-low heat, stirring occasionally.

nutrition information

Per Serving: cal. (kcal) 137, Fat, total (g) 1, chol. (mg) 33, sat. fat (g) 0, carb. (g) 14, fiber (g) 3, pro. (g) 18, sodium (mg) 631, Vegetables () 1, Starch () 0.5, Lean Meat () 2, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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