Frugal Foodie Friday: Chicken Barley Soup for the Soul
Serves: 2
  • 1 to 1-1/2 teaspoons grapeseed oil or other neutral-tasting cooking oil (depending on how many veggies you use)
  • 1 to 2 medium carrots, diced (I usually use 1 medium to large carrot)
  • ¼ of a medium nion, slivered or diced
  • ½ cup sliced celery, about ¼-inch thick (optional – I just use if I have some on hand)
  • ¼ cup pearl barley
  • ½ teaspoon dried thyme
  • 3 cups chicken broth (I always buy Imagine Organic brand on sale, it is our favorite)
  • 6 to 8 ounces chicken, shredded or cubed (I have used leftover Cornish game hens, roasted chicken, and freshly baked boneless skinless chicken breasts)
  • ¼ teaspoon salt, or to taste
  • Ground pepper, to taste (optional)
  1. Heat the oil in a medium-sized saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions soften.
  2. Add the barley and thyme, and sauté for 3 to 5 minutes.
  3. Finally, add the broth, chicken, and salt and bring the mixture to a boil. Reduce to low and cover.
  4. Allow the soup to simmer for about 45 minutes, or until the barley reaches your desired tenderness. Usually this takes exactly 45 minutes, but a couple of times I had to allow it to simmer for an extra 10 minutes.
  5. Season to taste with fresh ground pepper, if desired.
Recipe by Go Dairy Free at