Chicken Barley Soup is hearty, healthy and delicious!
It is the time of year for soup! Chicken Barley Soup is one of our favorites. I use the pearl barley in this recipe but you could also used flaked barley, quinoa or egg noodles. This is a very versatile recipe and easy using frozen vegetables. You can use any greens you like; spinach, kale, chard, turnip greens; whatever you have; fresh or frozen. Add carrots, celery or Great Northern beans. Add canned pureed pumpkin even. That adds nutrition and makes the broth thicker. Your options are endless with this soup! I am giving you a basic soup for you to use as is or add more if you want.
I will sometimes make a double batch to can some up for the pantry. Freezing is great but it has to be thawed and if it is canned, it can be grabbed off the shelf and is ready to go. Pressure can at 10 lbs pressure; quarts 90 minutes and pints for 75 minutes. The picture is Chicken Quinoa Soup (recipe coming soon) but it would be done the exact same way.
We think the Adobo “makes” it. It is our favorite seasoning and we add it to almost everything.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. You can put in exactly what you used so it is the most accurate.