Winter Chicken and Barley Soup

Healthy Recipes - Winter Chicken and Barley Soup6 Servings

Nutrition Facts:

Calories: 246
Protein: 18 g.
Carbohydrate: 26 g.
Fat: 9.5 g.
Saturated Fat: 2 g.
Cholesterol: 32 mg
Fiber: 6 g.
Sodium: 156 mg
Calories from Fat: 33%


1 tbsp. olive or canola oil
1 tbsp. minced garlic
½ cup chopped onion
2/3 cup pearl barley
1 cup chopped carrots
1 cup chopped celery
2 cups sliced mushrooms (6 oz.)
1-½ cups chopped, cooked skinless chicken breast (about 7 oz. cooked)
5 cups low-sodium chicken broth
1/4 cup chopped fresh parsley (or 1 tbsp. parsley flakes)
1/3 slivered almonds, toasted (toast by heating over medium heat in nonstick frying pan, stirring, often, until golden brown)
Pepper to taste
Salt to taste (optional)


  • Add oil to a large nonstick saucepan over medium heat.
  • Stir in onions, celery, mushrooms and garlic and sauté until mushrooms are lightly browned (about 7 minutes).
  • Stir in carrots, chicken, and broth and bring to boil. Stir in the barley, cover the saucepan, and reduce heat to simmer.
  • Cook for about an hour or until barley is just tender.
  • Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.

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