Print the recipe card!  chicken barley soup

I’ve got some great “tried and taste tested” content coming up in the next two weeks!  It’s a little different than my “norm” recipe schedule, here there and everywhere (haha!) but I think you’ll like it.

First off, in my second post this week I’ll be posting a compilation of various grocery store ingredient taste tests.  Basically a directory of which brands (of which products) to consider more closely as you’re building your pantry.  This comes as I’ve been collecting this information for a while, trolling various published taste tests and adding up their results. My goal with this post has been to get a better picture of which brand’s products are worth stocking up on versus which ones aren’t.

Secondly, the “Soup in a Bag” reviews are back!!  With the detail in each tester’s trial, I’ve decided to post them each independently M-W-F of next week.  And, best of all, thanks to permission given from the book’s author, each post will include the tester’s favorite recipe for you to try yourself!  Awesome!!  Get ready to enjoy!

Speaking of soup, appropriately enough, swim team just started for my three oldest kids which means the water is freezing and I have kids coming home with blue lips and chattering teeth for the first few weeks.  So you can guess what’s on the menu a lot lately.  This homey soup is the food storage version of this recipe and went over well with everyone, even the five year old.

serves 6 -8



Chicken Barley Soup (1)

8 cups water

2 (12.5 oz) cans chicken, chopped

1 (32 oz.) container chicken broth

2 TBS dried onion

3/4 cup pearl barley

3/4 cup freeze dried carrots

3/4 cup freeze dried celery pieces

1 bay leaf

1 tsp. chicken bouillon granules

1 tsp salt (optional, or to taste)

1/2 tsp. poultry seasoning

1/2 tsp. pepper

1/2 tsp. ground sage



Combine all ingredients in a pot and heat to boiling, covered.  Transfer to a wonder oven to continue cooking for 1 hour.  Serve.


Before chopping the chicken, add the liquid into the pot.  Chop the chicken and add in the other ingredients.

Chicken Barley Soup (2)Mexican Tortilla Lasagna (3)Chicken Barley Soup (3)

Once all is boiling and the lid is hot, transfer to continue cooking in a wonder oven or other thermal cooker for 1 hour.

Chicken Barley Soup (4)


Chicken Barley Soup (5)

8 thoughts on “Chicken Barley Soup

  1. First that soup looks like it is going to taste good.

    My questions are:
    1. What is the shelf life for Barley? and
    2. What else can I use Barley for in cooking?

    • Thanks for the questions! From what I’ve read pearled barley has a shelf life of 8 years unopened and once opened 18 months.

      Here are some other recipes for you to try it in:

      Mushroom Barley Burgers (these were good I thought, especially if you’re looking for a vegetarian choice. Although I have to admit my kids were not as crazy about these as I was.)

      Easy Hamburger Soup — an all around favorite of ours.

      Also, you can substitute barley for quinoa in any number of recipes, for example in this recipe for Quinoa Cakes.

      Another idea would be to cook it like hot cereal and eat it for breakfast.

  2. Kirkland and Libby also have Roast Beef in 12 oz cans (same size as the chicken used here). You can make Beef & Barley Soup just as easily; the amounts and procedure are the same, although you might want to switch the seasonings… beef broth, beef bouillon, steak seasoning (instead of poultry seasoning) & cumin (instead of sage).

    And if Barley isn’t your thing, you can use the same amounts and procedure with Rice or freeze-dried Potato dices.

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