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Chicken Barley Soup (Low Cal

Chicken Barley Soup (Low Cal recipe image
This chicken barley soup is the definition of wholesome comfort. By simmering fresh chicken pieces with pearl barley and garden vegetables, you create a broth that is rich in flavor but surprisingly light on calories. The barley adds a satisfying chew and thickness without heavy cream, while the lemon juice brightens the earthy tones of the celery and onion. Its a perfect meal for chilly evenings or when you need something nourishing after being under the weather. Simple ingredients come together to make a bowl that feels like a warm hug, offering clean, savory satisfaction that leaves you feeling full and energized rather than weighed down.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 926.7
Dietary: Gluten-free, Low-cal, Low-fat
Description
This chicken barley soup is the definition of wholesome comfort. By simmering fresh chicken pieces with pearl barley and garden vegetables, you create a broth that is rich in flavor but surprisingly light on calories. The barley adds a satisfying chew and thickness without heavy cream, while the lemon juice brightens the earthy tones of the celery and onion. Its a perfect meal for chilly evenings or when you need something nourishing after being under the weather. Simple ingredients come together to make a bowl that feels like a warm hug, offering clean, savory satisfaction that leaves you feeling full and energized rather than weighed down.
Ingredients
  • 3 pound Chicken, Cut in pieces
  • 1/2 cup Uncooked barley
  • 9 cup Water
  • 2 tablespoon Lemon Juice
  • 3 Celery Stalks with leaves
  • 1 small Onion
  • 1/2 cup Chopped onion
  • 1/2 cup Finely chopped carrot
  • 1/2 cup Fresh parsley, chopped
  • 1 tablespoon Salt
  • 1/2 teaspoon Pepper, freshly ground
  • 1/4 teaspoon Celery seed
  • 1 1/2 cup Green beans cut, fresh
Directions
  1. 1
    Place the chicken pieces, water, reserved celery leaves, and the whole small onion into a large saucepan or stockpot.
  2. 2
    Cover the pot, bring the liquid to a boil, then reduce heat to low and simmer gently for 1 1/2 hours until the chicken is tender and cooked through.
  3. 3
    Remove the chicken from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a bowl, discarding the solids.
  4. 4
    Chill the strained broth briefly until a layer of fat solidifies on top, then skim off and discard the fat for a leaner soup.
  5. 5
    Remove the skin and bones from the cooled chicken, discarding them, and cut the meat into bite-sized pieces. Set the chicken aside.
  6. 6
    Return the defatted broth to the saucepan. Add the chopped celery stalks, chopped onion, carrots, parsley, barley, lemon juice, salt, pepper, and celery seed.
  7. 7
    Cover and simmer the mixture for 20 minutes to allow the barley and vegetables to soften.
  8. 8
    Add the fresh green beans and the reserved chicken pieces to the pot.
  9. 9
    Continue cooking uncovered for another 15 minutes, or until the green beans are tender-crisp and the barley is fully cooked.
  10. 10
    Taste and adjust seasoning with salt and pepper if needed before 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 1875.0mg79%
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.

Keywords: chicken, barley, soup, healthy, low-calorie, comfort food, vegetables, broth, simmered, gluten-free, warm, dinner, meal prep, lean protein, whole grains, celery, onion, carrot, green beans, lemon
Read it online: https://www.chefs-mate.com/recipe/chicken-barley-soup-low-cal/