Chicken Barley and Cabbage Soup

(1 vote)
3 minutes
October 3, 2022
Carole Jones
In the 17 years I’ve been cooking for my family, there’s only been one recipe banned from ever showing up on the dinner table again. Cabbage stew. Those two words are culinary profanity in our home.
Chicken Barley and Cabbage Soup
So you should understand my hesitation when I saw a half a cabbage in the fridge and was tempted to throw it in this soup. I knew it would be a delicious addition, but was afraid of the reaction it would create. So I decided to chance it and just stay quiet about the cabbage.
Chicken Barley and Cabbage Soup
“What is this in the soup? Noodles? Won tons?”
I just smiled and kept eating. Success!!!
Chicken Barley and Cabbage Soup
I love this type of soup. It ends up being more of a stew due to the amount of stuff I pack in it. If you don’t have homemade stock, feel free to use canned. Mine was actually homemade turkey broth I froze after Thanksgiving!
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Chicken Barley and Cabbage Soup

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5 from 1 review

Homemade chicken soup loaded with barley, cabbage, carrots and onion!  So healthy and hearty.


  • 1 C pearl barley (don’t use quick barley!!!)

  • 2 Tb canola oil

  • 1 large onion, chopped

  • 3 garlic cloves, chopped

  • 3 carrots, chopped

  • 2 celery stalks with leaves, chopped

  • 1 C chopped mushrooms

  • 1/2 head cabbage, chopped

  • 2-3 C cooked chicken, chopped

  • 6 C chicken stock

  • 2 whole bay leaves

  • 1/2 tsp red pepper flakes

  • 1-2 tsp salt

  • 1 tsp black pepper

  • 1/2 C chopped flat leaf Italian parsley

  • 1-2 C water


  1. Cook the barley according to package directions in a small saucepan, being sure to salt the water you cook the barley in.
  2. Add the oil to a large soup pot heated over medium high heat. Add the onions, carrots and celery. Sprinkle with a little salt and saute for 3 minutes. Add garlic, mushrooms and cabbage with another bit of salt and saute until cabbage has wilted, about 3-4 minutes
  3. Add chicken stock and stir. Add cooked chicken, cooked barley, bay leaves, red pepper flakes, black pepper, Italian parsley and enough water to just barely cover the ingredients. Stir well, cover and simmer on low for 30 minutes. Taste the broth and add any additional salt that is needed.
  • Author: Carole Jones


  • Serving Size: 1/6th
  • Calories: 298
  • Sugar: 7g
  • Sodium: 1345mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 7g
  • Protein: 15g
  • Cholesterol: 26mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


14 years ago

Correction…stock was made by your husband who lovingly picked the meat off the carcass, crushed the bones onto a baking sheet, browned them at high heat, stuffed the bones into the pan, added vegetables, and lovingly simmered it to perfection.

14 years ago

This sounds so yummy! I’m always a little intimidated by soups and stews, but I think I can handle this one :). Thanks for sharing all of your recipes, I can’t wait to try them!

3 years ago

Awesome! Added roasted diced tomatoes and Xtra seasoning.

3 years ago

So glad you loved it! Thanks for coming back and leaving a review. It helps so much 🙂

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