Chicken, Barley and Spring Vegetable Soup Recipe

Name: Chicken, Barley and Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken stock; 1 12 lbs boneless skinless chicken breasts; ½ cup pearl barley; 2 carrots, cut diagonally into 1/4-inch slices; 8 ounces snow peas, trimmed and halved diagonally; 1 cup frozen baby peas, thawed; ¼ cup finely chopped fresh parsley; 1 teaspoon salt; ¼ teaspoon fresh ground black pepper; 1 teaspoon fresh lemon juice; buttery crouton

Servings: persons

8 cups chicken stock
1 12 lbs boneless skinless chicken breasts
½ cup pearl barley
2 carrots, cut diagonally into 1/4-inch slices
8 ounces snow peas, trimmed and halved diagonally
1 cup frozen baby peas, thawed
¼ cup finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon fresh ground black pepper
1 teaspoon fresh lemon juice
buttery crouton

1
In a large pot, bring stock to a simmer over med-high heat.
2
Add chicken, decrease heat and simmer for 10 minutes.
3
Remove from heat, cover and let stand until chicken is no longer pink inside, about 5 minutes.
4
Using tongs, transfer chicken to a plate and let cool slightly.
5
Shred into bite-size pieces; set aside.
6
Meanwhile, return stock to a simmer over medium heat; add the barley.
7
Decrease heat and simmer for 20 minutes.
8
Add carrots and simmer until barley is just tender, about 15 minutes.
9
Add snow peas and simmer for 2 minutes.
10
Add baby peas and reserved chicken; heat until steaming.
11
Add parsley, salt, pepper, and lemon juice.
12
Taste and adjust seasoning with salt and pepper.
13
Ladle into heated bowls and garnish with croutons.

954

kcal

Calories

Fat

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups chicken stock, 1 12 lbs boneless skinless chicken breasts, ½ cup pearl barley, 2 carrots, cut diagonally into 1/4-inch slices, and more.

Yes, Chicken, Barley and Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken, Barley and Spring Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions