Vegetable Chicken Barley Soup

Looking down at a couple of bowls of soup with a napkin on the side.

This vegetable chicken barley soup is delicious, hearty, and the perfect comfort food. The soup is loaded with vegetables, chicken, and barley, making it great for lunch or dinner.

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Course: Soup

Cuisine: American

Keyword: vegetable chicken barley soup, chicken barley soup, chicken vegetable soup

Prep Time: 30

Cook Time: 29

Servings:

Calories: 149kcal

Author: Dawn

Ingredients

2 tablespoons olive oil
1 medium onion
2 stalks celery
1 cup sliced carrots
2 cups cooked chicken cut into bite size pieces
8 cups chicken broth
14.5 ounces can diced tomatoes
1/2 cup quick-cooked barley
2 bay leaf
1/2 cup frozen peas
1/2 cup frozen corn
Salt and pepper to taste

Instructions

In a Dutch oven or a large soup pot add the olive oil, carrots, celery, and onions. Saute for 6 to 10 minutes or until they are starting to get tender.
When you are finished with sauteing the vegetables ad the cooked chicken, diced tomatoes, barley, bay leaf, and broth.
Bring the soup to a boil, once it starts to boil turn it down and simmer for 15 to 20 minutes. Add the corn, peas, salt, and pepper. Simmer another 5 to 10 minutes or until the vegetables and barley are tender.
Remove the bay leaves before serving.

Notes

Sautee the onions, celery, and carrots before adding the other ingredients to the soup. This will bring out the flavors of the vegetables.
I use quick-cooking barley for this soup. You can use your favorite barley if you are not a fan of quick-cooking barley. The cooking time will vary.
Season the soup after the soup has time to simmer and meld the flavors of the ingredients. This will help with not over-seasoning the soup.
The soup can be stored in the refrigerator for 4 to 5 days or it can be frozen for up to 3 months. Make sure to use an airtight container.

Nutrition information is an estimate and may vary with different brands of ingredients used.

Nutrition