Chicken, Vegetable, and Barley Soup Recipe

Name: Chicken, Vegetable, and Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water and 2 cups water, divided use; 1/4 cup uncooked pearl barley; 1 pound boneless, skinless chicken breasts, all visible fat discarded; 1/2 cup chopped onion; 2 medium garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1 small zucchini, chopped; 1 small yellow summer squash, chopped; 2 ounces spinach (about 2 cups), coarsely chopped; 3 tablespoons fresh lemon juice

Servings: persons

1 cup water and 2 cups water, divided use
1/4 cup uncooked pearl barley
1 pound boneless, skinless chicken breasts, all visible fat discarded
1/2 cup chopped onion
2 medium garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 small zucchini, chopped
1 small yellow summer squash, chopped
2 ounces spinach (about 2 cups), coarsely chopped
3 tablespoons fresh lemon juice

1
In a small saucepan, combine 1 cup water and the barley.
2
Bring to a boil over high heat.
3
Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the barley is tender.
4
Drain and rinse in a colander.
5
Set aside.
6
Meanwhile, in a medium saucepan, stir together the chicken, onion, garlic, salt, pepper, and remaining 2 cups water.
7
Bring to a boil over high heat.
8
Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center.
9
Transfer the chicken to a cutting board, leaving the remaining soup in the pan.
10
Set the chicken aside.
11
Stir the tomatoes with liquid, zucchini, and yellow squash into the soup.
12
Simmer, covered, for 5 minutes, or until the zucchini and yellow squash are tender.
13
Meanwhile, dice the chicken.
14
When the squashes are tender, stir the chicken, barley, and spinach into the soup.
15
Cook for 2 minutes, or just until the spinach wilts.
16
Remove from the heat.
17
Stir in the lemon juice.
18
(Per serving)
19
Calories: 219
20
Total fat: 1.5g
21
Saturated: 0.5g
22
Trans: 0.0g
23
Polyunsaturated: 0.5g
24
Monounsaturated: 0.5g
25
Cholesterol: 66mg
26
Sodium: 253mg
27
Carbohydrates: 20g
28
Fiber: 4g
29
Sugars: 6g
30
Protein: 30g
31
Calcium: 69mg
32
Potassium: 804mg
33
1/2 starch
34
2 vegetable
35
3 very lean meat

272

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 cup water and 2 cups water, divided use, 1/4 cup uncooked pearl barley, 1 pound boneless, skinless chicken breasts, all visible fat discarded, 1/2 cup chopped onion, and more.

Yes, Chicken, Vegetable, and Barley 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, Vegetable, and Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions