This classic Chicken Barley Soup is the ultimate comfort food, offering a perfect balance of tender protein and chewy, nutty grains. Made with a clear, flavorful broth simmered with chicken pieces, pearl barley, and a medley of fresh vegetables like carrots, celery, and green beans, it’s both satisfying and light. The addition of lemon juice brightens the earthy flavors, while celery seed adds a subtle aromatic depth. Ideal for chilly evenings or meal prep, this soup is easy to make and even better when reheated, allowing the flavors to meld beautifully. A wholesome choice for a balanced diet.
Chicken-Barley-Soup-Low-Cal_1
Description
This classic Chicken Barley Soup is the ultimate comfort food, offering a perfect balance of tender protein and chewy, nutty grains. Made with a clear, flavorful broth simmered with chicken pieces, pearl barley, and a medley of fresh vegetables like carrots, celery, and green beans, it&# 226;ÂÂs both satisfying and light. The addition of lemon juice brightens the earthy flavors, while celery seed adds a subtle aromatic depth. Ideal for chilly evenings or meal prep, this soup is easy to make and even better when reheated, allowing the flavors to meld beautifully. A wholesome choice for a balanced diet.Ingredients
Directions
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Place chicken pieces, 9 cups of water, the leaves from the celery stalks, and the whole small onion into a large stockpot or Dutch oven.
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Cover the pot, bring to a boil, then reduce heat to low and simmer gently for 1 1/2 hours, or until the chicken is tender and cooked through.
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Remove the chicken from the pot and set aside to cool. Strain the broth into a large bowl, discarding the onion and celery leaves.
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Chill the broth in the refrigerator until the fat solidifies on top, then skim off and discard the fat for a cleaner, lower-calorie soup.
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Remove skin and bones from the cooled chicken, discarding them. Cut or tear the meat into bite-sized pieces and set aside.
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Return the defatted broth to the clean pot. Chop the reserved celery stalks and add them to the pot along with the 1/2 cup chopped onion, chopped carrot, barley, lemon juice, salt, pepper, and celery seed.
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Cover and simmer for 20 minutes, or until the barley is beginning to soften and the vegetables are tender-crisp.
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Add the fresh green beans and the cooked chicken pieces back into the pot.
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Continue cooking uncovered for another 15 minutes, or until the green beans are tender and the barley is fully cooked.
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Taste and adjust seasoning if necessary. Serve hot, ladling approximately 1 1/2 cups per serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 926.7kcal
- % Daily Value *
- Total Fat 41.5g64%
- Saturated Fat 11.3g57%
- Cholesterol 303.0mg101%
- Sodium 14960.7mg624%
- Total Carbohydrate 26.0g9%
- Dietary Fiber 6.7g27%
- Sugars 8.1g
- Protein 95.8g192%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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