Chicken Vegetable Barley Soup Recipe

Name: Chicken Vegetable Barley Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chicken (3 To 4 Pound Size); 5 cups Water; 48 ounces, fluid Chicken Broth (more To Taste); 2 quarts Spicy V-8 Tomato Juice, More To Taste; 2 whole Onions, Chopped; 1 pound Carrots, Chopped; 1/2 heads Cabbage Chopped; 16 ounces, weight Sliced Fresh Mushrooms; 16 ounces, weight Frozen Baby Lima Beans; 16 ounces, weight Frozen Cut Green Beans; 30 ounces, weight Frozen Mixed Vegetables (green Beans, Corn, Carrots, Peas, Etc.); 1/2 cups Dry Medium Barley; 3-1/2 teaspoons Better Than Bullion, Chicken Flavored; 1 Tablespoon Mexican Chili Lime Salt, More To Taste; Salt And Pepper, to taste

Servings: persons

1 whole Chicken (3 To 4 Pound Size)
5 cups Water
48 ounces, fluid Chicken Broth (more To Taste)
2 quarts Spicy V-8 Tomato Juice, More To Taste
2 whole Onions, Chopped
1 pound Carrots, Chopped
1/2 heads Cabbage Chopped
16 ounces, weight Sliced Fresh Mushrooms
16 ounces, weight Frozen Baby Lima Beans
16 ounces, weight Frozen Cut Green Beans
30 ounces, weight Frozen Mixed Vegetables (green Beans, Corn, Carrots, Peas, Etc.)
1/2 cups Dry Medium Barley
3-1/2 teaspoons Better Than Bullion, Chicken Flavored
1 Tablespoon Mexican Chili Lime Salt, More To Taste
Salt And Pepper, to taste

1
Place the chicken in a large soup pot with five cups of water. Cover the pot and bring to a boil over medium heat. Once it hits a boil, reduce heat and simmer until the chicken is cooked through, about one hour to 90 minutes. Then remove the pot from the heat.
2
Remove the chicken from the water and allow it to cool slightly. Remove the skin from the chicken and discard the skin. Pick off all of the meat and coarsely chop it then set aside. Discard the bones.
3
Skim off the fat from the top of the cooking broth. Add the additional chicken broth, tomato juice, onions, carrots, cabbage and mushrooms. Bring the mixture to a simmer and cook until the vegetables are softened, about 10 minutes. Add the frozen vegetables and chicken and simmer until warmed through, about 10 minutes.
4
Stir in the barley and cook according to the timing on the package instructions. Finally, season with the Better than Bouillon, chili lime salt, and salt and pepper.

1006

kcal

Calories

Fat

Carbs

154

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 15 ingredients. The key ingredients include: 1 whole Chicken (3 To 4 Pound Size), 5 cups Water, 48 ounces, fluid Chicken Broth (more To Taste), 2 quarts Spicy V-8 Tomato Juice, More To Taste, and more.

Yes, Chicken Vegetable 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 Barley Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions