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Chicken and Barley Soup

Serves 10 (portion size 3 cups)*


4 cups chicken broth

4 cups vegetable broth

2 1/2 pounds skinless, boneless chicken breast, cubed**

1 cup diced onion***

1 TBSP crushed garlic

1 whole bay leaf

1/4 TSP sea salt

1/4 TSP black pepper

2 cups peeled and cubed butternut squash

2 cups cubed yellow summer squash

2 cups cubed zucchini

1 cup broccoli flourets

1 cup chopped fresh mushrooms****

2 cups of (uncooked) barley


Put 4 cups of water into a large soup pot and add the chicken and vegetable broths. Add the chicken, onion, garlic, bay leaf, salt and pepper (I usually forget this step when I make this and add of all the ingredients at the same time and just let it cook and it turns out just as delicious). Bring all ingredients to a boil. Turn down the heat to low and allow the soup to simmer for 1 hour. Add the vegetables and barley to the soup pot. Bring back to a boil simmer on low for another hour or two, until the vegetables are desired texture.

* The portion I use is 1 cup, so using this measurement this will make enough for 30. I usually half this recipe and I am still left with enough to freeze for the month.

** I cut off as much fat as I can because the texture grosses me out but it isn't necessary.

*** I use either a white or yellow onion,  whatever I have on hand.

**** I buy pre-chopped mushrooms but not diced.

​​This recipe is from The Fast Metabolism Diet book by Haylie Pomroy

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