Dairy-Free Chicken Barley Soup
Prep time
Cook time
Total time
This comforting soup is easy to make, and a great way to use up leftover chicken. See the post above for additional ingredient options. We've made this soup a lot!
Recipe type: Entree
Cuisine: American
Serves: 4 servings
  • 1 tablespoon oil
  • 2 medium carrots, peeled and diced
  • ½ medium yellow onion, chopped or diced
  • 1 cup sliced celery, about ¼-inch thick (optional)
  • ½ cup pearl barley (see post above for gluten-free option)
  • 1 teaspoon dried thyme
  • 6 cups dairy-free chicken broth
  • 3 cups cooked shredded or diced chicken
  • ½ teaspoon salt, or to taste
  • Ground pepper, to taste (optional)
  1. Heat the oil in a medium saucepan over medium heat. Add the carrots, onion, and celery (if using), and sauté for a few minutes, or until the onions are soft.
  2. Add the barley and thyme, and sauté for 3 to 5 minutes.
  3. Add the broth, chicken, and salt and bring the mixture to a boil. Reduce to low and cover. Let the soup simmer for 45 minutes, or until the barley is tender.
  4. Season to taste with fresh ground pepper, if desired.
Nutrition Information
Serving size: 2½ cups Calories: 380 Fat: 10.5g Saturated fat: 2.5g Carbohydrates: 26g Sugar: 3.7g Fiber: 5.4g Protein: 42.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-barley-soup