Chicken Barley Soup

Rotisserie chicken, carrots, celery, onions, green beans and barley are combined in a slow-simmered broth for an easy delicious hearty soup. Perfect for a quick dinner on a cold winter night!

Course Soup

Cuisine American

Keyword chicken vegetable barley soup, chicken vegetable soup with barley, how to make chicken barley soup

Prep Time 10

Cook Time 50

Total Time 1

Servings bowls

Calories 263kcal

Author Beth Pierce

Ingredients

2 tablespoons olive oil
2 large carrots peeled and chopped see notes
2 large stalks of celery chopped
1 medium sweet onion chopped
2 cups green beans trimmed and cut in 3/4 inch segments
2 cloves garlic minced
1/2 teaspoon poultry seasoning
6 cups low sodium chicken broth
2 bay leaves
3/4 cup medium pearl barley not the quick cooking
2 1/2 cup cooked chicken cut in small bite size pieces
salt and pepper to taste

Instructions

Heat olive oil in heavy stockpot or Dutch oven over medium heat. Add carrots, celery, onions and green beans; cook for 3-4 minutes stirring several times. In the last 30 seconds of cooking add the garlic and poultry seasoning; stir continuously. Add chicken broth and bay leaves. Bring to a simmer.
Add the barley, cover and cook for 35-40. Uncover the pot and add the rotisserie chicken cooking for an additional 5 minutes or until the barley is tender and chicken is warm. Remove the bay leaves. Add salt and pepper to taste.

Notes

You do not have to peel your carrots, however, peeling them does make the soup look tastier.

Nutrition