clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Barley and Cabbage Soup

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