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Ranch Chicken Barley Soup #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Fast, easy, and made to hide ingredients from finicky family”
8 12 oz. servings

Ingredients Nutrition


  1. Chop coarsely, carrots, potatoes, celery and onion.
  2. Take a large stock pot (6 quart or larger).
  3. Fill with the first 7 ingredients, reserving one half package of the seasoning mix.
  4. Cover to 2 inches above ingredients with water. Let come to a rolling boil, then reduce heat to medium, Cover and cook for 40 minutes.
  5. While soup is cooking, cook in a small pan the pearl barley according to directions.
  6. Take the chicken breasts out of the stock pot and set aside to cool slightly. The rest of the stock, once it has cooled slightly, carefully in small amounts blend to a consistent smoothness. Return to the stock pot. With either your fingers, a knife, or forks, break the chicken breasts up into small pieces. Return to the stock pot as well. Add the cooked barley, and corn. Add all but 1/8th teaspoon of lemon zest. Continue cooking stirring occasionally until all is brought back to warm for about 5 to 8 minutes. If to thick, water can be added.
  7. Mix yogurt, cheese Remaining seasoning mix and remaining zest together. Chop coarsely the chives but do not add to the yogurt mix.
  8. To serve ladle into bowls and add a tablespoon of the yogurt mix in the center and sprinkle with chives. Salt to taste Enjoy.
  9. Great for those cold or rainy days, or if worse should happen when those sick days hit you. Left overs can be frozen until needed. Yogurt mix should remain good for a week.

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