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Barley Soup Recipes

Category Soups
Delicious with meat or vegetables, barley is a hearty addition to soups. This page contains barley soup recipes.


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January 10, 201213 found this helpful
You can use leftover cooked chicken by simply reducing the cooking/seasoning time in step two to just under 1 minute instead of 2 minutes. Yesterday, I switched the chicken with leftover turkey from Christmas and it turned out just as yummy. You can also add an extra 1/3 cup of barley if you like a thicker soup.

One more thing, I like this recipe without adding more flavors, but if you would like to spice this soup up a bit, add some poultry seasoning or Italian seasoning to taste.


  • 1 Tbsp. extra virgin olive oil
  • 8 celery ribs, diced small
  • 1 medium yellow onion, diced small
  • 2 boneless, skinless chicken breasts or thighs, cut into 1/2 inch pieces
  • salt and pepper to taste
  • 3 (14.5 oz) cans chicken broth or 5 1/2 cups
  • 1 cup pearl barley
  • 5 cups (5 oz.) baby spinach


Heat oil over medium high in a large pot, add celery and onion and cook until just tender, about 8 minutes.

Add chicken, season with salt and pepper to taste and cook, while stirring, for 2 minutes.

Add broth, bring to a boil, stir in barley, reduce heat to low, cover and simmer until barley is tender and chicken is cooked through, about 10 to 15 minutes.


Add spinach and cook until wilted, about 1 minute, and serve

By Deeli from Richland, WA

Comment Was this helpful? 13

May 10, 20107 found this helpful

Way too easy and if you live alone like me, there will be lots of leftovers to share with friends or to refrigerate and/or freeze for the future. The market I usually shop at doesn't carry pearl barley but I found it at the health food store a couple of doors away.



Heat olive oil in a large pot and saute' onion, bell pepper and garlic until tender. Add all other ingredients except for the chicken and bring to a boil. Reduce heat. Cover and simmer stirring occasionally for about 45 minutes.

Add chicken and cook 15 minutes longer.

By Deeli from Richland, WA

Comment Was this helpful? 7

January 19, 201010 found this helpful


  • 1 cup onions, chopped
  • 2 cups celery, chopped
  • 2 tsp. minced garlic
  • 2 Tbsp. vegetable oil
  • 2 1/2 cups water
  • 2 tomatoes, diced
  • 1 (14.5 oz.) can peeled and diced tomatoes with juice
  • 1 (10.75 oz.) can chicken broth
  • 1/4 cup uncooked barley
  • pepper to taste



In a large saucepan over medium heat, combine the onions, celery, garlic and oil. Saute until onions and celery are almost tender.

Add water, fresh tomatoes, canned tomatoes, chicken broth, barley and pepper.

Stir well and bring to a boil. Reduce heat to low, cover and simmer for 35 to 40 minutes until barley is tender.

By Deeli from Richland, WA

Comment Was this helpful? 10

June 4, 2009

I'm a mushroom and barley lover. Very tasty. In a large saucepan coated with cooking spray, cook the leek, celery and garlic in oil for 2 minutes.

Comment Was this helpful? 3

April 28, 2010

Even in the Spring and Summer I love soup and a slow cooker is the way to go to keep the kitchen cooled down.

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By 0 found this helpful
October 10, 2008

Place soup bone and beef cubes in a large pot. Add water, tomatoes, onion, and salt. Cover and simmer 2 hours. Add carrots, celery, and turnip; simmer 30 minutes.

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May 8, 20120 found this helpful

This page contains beef barley and vegetable soup recipes. A hearty, nutritious soup can be made with a variety of vegetables, beef and, of course, barley.

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