Loaded Vegetable Chicken Barley and Bean Soup Recipe

Thursday, December 27, 2012

Vegetable Chicken Barley & Bean Soup

2 boneless chicken breast cubed
3 cloves garlic, chopped
3 small carrots, diced
2 ribs celery, diced
2 teaspoons fresh rosemary, chopped
2 bay leaves
juice from 1/2 lemon
1/2 glass white wine
8 cups chicken stock homemade or canned
1 cup quick cooking pearled barley
1 zucchini, cut in slices
1 cup canned or fresh corn
1 cup fresh or frozen spinach
1 28 ounce can of stewed tomatoes
1 cup cubed potatoes
2 cups fresh green beans
1 can of great northern bean or homemade beans
pinch of cayenne pepper
1/2 teaspoon each oregano, parsley, garlic powder
1/4 cup pecorino romano cheese
salt and pepper to taste

Heat olive oil in a large saucepan, add chicken and garlic. Saute for about 5 minutes. Add carrots, potatoes,  celery, rosemary, bay leaves, lemon juice and white wine and cook, stirring often, for 2 minutes. Add chicken stock and let it cook for 30 minutes. Add all other ingredients, barley, zucchini,  spinach, corn, tomatoes and let it cook for another 25 min. Then add green beans, great northern beans  and let it simmer until barley opens.  Remove the bay leaves and add salt and pepper,  herbs and  serve with grated cheese.
+claudia lamascolo  Author


  1. A very flavourful and warming soup. Love barley!

  2. Chock full of all kinds of goodness here!

  3. Two days after Christmas, the weather outside is frightful and am craving vegetables and warm, comforting soup. And here you are!

  4. I could use some soup with veggies. I have been eating such good but bad for you food lately!

  5. We have had two snow storms in four days! This soup looks like the perfect dinner for such a cold, snowy day!
    Wishing You a wonderful New Year, Claudia!


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