Chicken Tomato Barley Soup


by Sarah Lasry,

A combination of three comfort soups – chicken, tomato, and barley – all in one delicious recipe. This is a comforting and hearty soup that can be made in either a slow cooker or on the stove top. Great with a crusty piece of bread.


1 lb chicken wings or chicken thighs
1 extra large parsnip (or 2 medium), peeled & chopped
2 carrots, peeled & chopped
1 1/2 cups sliced mushrooms
2 stalks celery, chopped
1 sweet potato, peeled
1 small onion, cut into quarters
1/2–inch piece of fresh ginger
3 large cloves of garlic
1 handful of fresh parsley
1 handful of fresh dill
1 cup barley
2 cups crushed tomatoes
2 cups water
Kosher salt to taste
Black pepper to taste


For One-Pot Stovetop:
In a large pot add all your ingredients. I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup.

Fill the pot with water and then cook on stove on high until starts to boil, about 20 minutes, and then lower flame to medium low and continue to cook for another 1 1/2 hours.

If you like it more stew like versus soup like – add less water and let cook till thick and creamy.

Directions For Slow Cooker:
Add everything into your slow cooker and put on high for 6 hours. If you like it a little more stew like versus soup like – add less water.


Recipes: Soup, Chicken, Tomato, Barley, Kosher

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