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Chicken and Potato Barley Soup

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“Just a bit different, but this is truly a great 30 minute soup. Ground chicken, canned potatoes (yes canned), canned tomatoes and quick cooking barley gets this done in no time. And a hot pot of soup on the table in 30 minutes makes it a great weeknight dish. I actually used pre chopped frozen onions I had on hand to make this even easier, so then a few vegetables chopped up - and your soup is done. I think fresh basil and parsley really make a difference as well as good Italian tomatoes. For a twist, try stirring in some fresh spinach at the end of cooking for an even heartier soup.”
8 Bowls

Ingredients Nutrition


  1. Chicken (or turkey) -- In a large pot, add the olive oil and bring to medium to medium high heat. Add in the chicken (or turkey), garlic, celery, carrots and onion and saute until the chicken is cooked through and the vegetables are slightly tender. It should take around 10 minutes.
  2. Broth and Barley -- Add the broth and bring it to a boil. Add the barley and reduce the heat to a medium simmer and cook until the barley is tender. About 15 minutes. It depends, it can vary, just keep an eye on it.
  3. Finish -- When the barley is just about done, firm but tender, add in the tomatoes, potatoes (drained), worcestershire, basil, salt and pepper to taste, and cook another few minutes to combine all the flavors. About 5 minutes or so.
  4. Serve -- Toss in the parsley and stir well until combined. If you want, you can add some fresh spinach. It only takes a couple of minutes to wilt. Garnish with grated parmesan cheese and serve with some crusty bread and a tossed salad. It is a great quick cooking easy soup for a weeknight dinner. ENJOY!

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