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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Chicken Barley Soup for the Dairy-Free Soul

    Chicken Barley Soup for the Dairy-Free Soul

    0
    By Alisa Fleming on October 15, 2022 Alisa's Favorite Dairy-Free Recipes, Dairy-Free Recipes, Entrees, Soup

    Before you clamor, I’m going to repeat our mantra. Being dairy-free isn’t just about alternatives. It’s mostly about enjoying what is dairy free. And this chicken barley soup offers a lot of naturally dairy-free comfort in the cooler months. When I first made it, my husband asked, “Where did you learn to make such good soup?” I wasn’t sure whether or not it was a compliment, but I did take it as a firm nod of approval for this soup.

    Dairy-Free Chicken Barley Soup Recipe with Gluten-Free Option

    The Best Dairy-Free Chicken Barley Soup

    I first shared this easy recipe back in 2010. It has made many repeat appearances in our home ever since. Consequently, I have made some updates to the recipe, and also have some tips and options to offer for the ingredients.

    • More Onion – You can certainly use 1 whole yellow onion, if you like.
    • Garlic – Garlic fans can sauté 1 minced garlic clove with the other vegetables.
    • Barley – I use pearl barley, which is the more common type, and cooks more quickly. If you use hulled barley, or barley groats, you will need to extend the cook time.
    • Herbs – Thyme is my favorite in this dairy-free chicken barley soup. But you can mix things up with sage, oregano, or parsley. And you can use fresh instead of dried, if you prefer. 1 tablespoon fresh herbs is roughly equivalent to 1 teaspoon dried.
    • Broth – Be aware that some chicken broths do contain milk. Read the label and see our Best Dairy-Free Broth Guide for suggestions.
    • Chicken – This chicken barley soup is a great way to use up leftover rotisserie chicken or diced chicken breast. If preparing it fresh, 1 pound of chicken breasts makes about 3 cups of diced chicken. For a different spin, you can use dairy-free chicken sausage. One 8 or 12 ounce package (cooked) works great in this recipe. When using sausage, or if the chicken is salted, I omit the added salt altogether.

    Special Diet Notes: Chicken Barley Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free.

    For gluten-free chicken soup, substitute 1 cup short-grain brown rice or quinoa for the barley. Reduce the cooking time to 30 to 40 minutes for the rice or about 20 minutes
    for the quinoa.

    Dairy-Free Chicken Barley Soup
     
    Print
    Prep time
    10 mins
    Cook time
    55 mins
    Total time
    1 hour 5 mins
     
    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!
    Author: Alisa Fleming
    Recipe type: Entree
    Cuisine: American
    Serves: 4 servings
    Ingredients
    • 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)
    Instructions
    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
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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