Chicken Soup Country Style

Prep Time
Cook Time
1h 15m
Ready In

"Sorting through my recipe books I finally found the yellowed clipping of one of our favourite chicken soups, posting to assure that doesn’t happen again. I remember being a little skeptical at the time when it came to adding ginger and turmeric and soon found turmeric is not just for pickles! We love this chicken soup and love that it is freezer friendly. I freeze the extra servings in the screw top freezer containers using the four cup for family and single serving for my lunch or a light supper. Stays as fresh as the day they were made! As I do when making most chicken soups I usually snip in Italian or curly parsley."

Original recipe yields 6 servings


  • Serving Size: 1 (330.7 g)
  • Calories 173.2
  • Total Fat - 3.8 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 17 mg
  • Sodium - 1165.4 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 5.2 g
  • Sugars - 2.7 g
  • Protein - 10.6 g
  • Calcium - 40.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.1 mg

Step 1

In a large soup pot on medium heat add oil, saute diced chicken, add in onion, carrots, celery and garlic, saute stirring until onions have softened

Step 2

Add in the spices saute half a minute, add in the chicken broth and barley, stir reduce heat to low simmer until vegetables and barley are fully cooked.

Tips & Variations

No special items needed.



Delicious! Loved the addition of the ginger. I used boneless thighs instead of breasts.

review by:
(30 Mar 2019)


Another delicious recipe Gerry! I used the full amount of the herbs, lemon pepper for the salt and 5 cups of broth. Love the barley in this soup. Warmed our tummies last night! Thank you for sharing, and I have it saved. Made for Billboard Recipe Tag.

review by:
(21 Feb 2019)