Chicken Barley Veggie Soup
THM:E, low fat, sugar free, egg/dairy/nut free
Serves: about 6 quarts of soup
  • 2-3 lbs. chicken breast, cut into bite-sized pieces
  • 4 cups cooked barley
  • 1 T butter or coconut oil
  • 1 large onion, chopped
  • 1 16-oz. package radishes, chopped
  • ½ cup chopped celery
  • 2-3 medium carrots, sliced into thin coins
  • ⅓-1/2 head cabbage, thinly sliced
  • 2 cups frozen peas
  • 6 cups low fat chicken broth (either homemade, or make some using chicken or turkey bouillon)
  • Extra chicken/turkey bouillon or nutritional yeast for added flavor, if desired
  • Salt, to taste
  • 1 T parsley flakes
  • 2 tsp. each dried sage, basil, cilantro, dill weed, and garlic powder
  • 1 tsp. black pepper
  • Red pepper, to taste
  1. In a huge soup kettle, sauté the onion, radishes, celery, carrots, and cabbage in one tablespoon of butter or coconut oil over medium-high heat until mostly tender (leave the lid on the kettle to retain the juices).
  2. Meanwhile, sauté the chicken in its own juices in a nonstick skillet until the juices run clear and the meat is no longer pink in the middle.
  3. When the vegetables are mostly soft, add the frozen peas, chicken broth, and seasonings. Add additional chicken/turkey bouillon and/or nutritional yeast for a stronger flavored broth, if desired.
  4. Add the cooked chicken (juice and all) and barley to the soup. Add additional chicken broth to thin it down if necessary. Add salt to taste.
  5. Simmer everything together until the veggies are as soft as you want them to be. Yields about 6 quarts of soup.
To speed up the preparation of this soup, keep cooked cubed chicken breast and cooked barley on hand, either in the fridge or freezer.
Recipe by Briana Thomas at