Chicken and Barley Soup

January 2, 2012 /

I thought I would begin my 2012 posts with a healthy recipe for you to enjoy this winter.  We love barley at our house, but until the other day I only had one way of cooking it {Beef and Barley Stew}.  Now, I’ve added another barley soup to my recipe index, and it was a hit!  This recipe comes from my sister’s mother-in-law, and it did not disappoint.  It comes together quickly and if you serve it with some Cheddar Bay Biscuits, you’ll have a fantastic meal!

Chicken and Barley Soup


1 1/2 cups chicken broth {or a 14.5 oz can of broth}
3 cups water
14.5 oz can diced tomatoes, with juice
1 jar of salsa
1 cup barley
3 cups cooked chicken
small bag of frozen corn kernels, optional
14.5 oz can of black beans, optional

In a large pot, heat broth, water, tomatoes, salsa and barley to boiling.  Cover and simmer for about 20 minutes.  When the barley is almost tender, add chicken, frozen corn and beans {if desired}.  Cook for 10 minutes more, until barley is completely tender.  Serve warm.  {I ate one bowl garnished with sour cream and it tasted yummy like that}.

5 Comments

  • The enchanted home

    January 2, 2012 at 2:38 pm

    Wow does that look good, and today its freeeezing so a big pot of homemade soup sounds perfect. I love anything with barley, will have to give this a go. Thanks and happy new year!

  • Heidi

    January 7, 2012 at 8:16 pm

    Hey Lauren! We’re trying this for supper tonight, along with your Cheddar Bay Biscuits. 🙂 I’m changing around the ingredients a bit so that I use what I have on hand. I only have a little bit of salsa, so I’m going to use that up, and throw in 2 cans of Rotel instead of the 1 can of diced tomatoes. Hopefully it won’t be too hot! Thanks for the good ideas. 🙂