Posted in - Poultry, Healthy Eating

Wellness Wednesdays: Chicken Barley Veggie Soup

Chicken Barley Veggie Soup


Makes about a gallon or over 12 servings

8 large chicken legs and thighs (about 4 to 5 lbs chicken parts)
water to cover
3 cups cooked pearl barley
3 large red bell peppers
3 large ribs of celery
3 large onions
3 large cloves of garlic, crushed
1 thick rib of leek
3 large carrots
salt, pepper, and thyme to taste

Prep Day: Skin chicken parts and cover with water and cook until tender.

Skim off any foam when cooking.

Remove chicken to cool and strain broth.

Shred or cut up cooled chicken.

Coarse cube vegetables.

In a very large stock pot, heat some extra virgin olive oil and cook vegetables several minutes to release flavors.

Add the chicken broth, cooked chicken, cooked barley, and seasonings.

Bring to a boil and cook on low simmer; covered until vegetables are tender, about 30 to 40 minutes.

To keep as a soup, make sure there is enough broth since the barley will tend to absorb any liquid. This dish will be more stew like if allowed to be thickened by the barley.

Cool and freeze.

Serve Day: Thaw. Heat through.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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