Chicken Barley Vegetable Soup with Herbs

Chicken Vegetable Soup with BarleyThis 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

Chicken Vegetable Soup with Barley

Chicken Barley Vegetable Soup with Herbs

  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes


  • 11/2 lbs. chicken parts (or leftover cooked chicken)
  • 2/3 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 Tbsp tamari or soy sauce
  • 1 tsp. basil
  • 1/8 tsp. oregano
  • 1/8 tsp. thyme
  • Dash of cayenne pepper
  • 2 Tbsp 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 1-1/4 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.


Adapted from Urban Homemaker

  • Method: Slow Cooker


  • Serving Size: 1 Bowl (serves 10)
  • Calories: 246

Keywords: chicken vegetable soup, chicken barley soup, slow cooker chicken soup

Chicken Vegetable Soup with Barley

About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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