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Nutrition Facts
Serving Size 1 (602g) Recipe makes 12 servings
Calories 225
Calories from Fat 64		(28%)
Amount Per Serving		%DV
	Total Fat 7.2g	11%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 84mg		3%
Potassium 330mg		9%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 5.2g	20%
	Sugars 2.2g
Protein 16.6g		33%
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Scarborough Fair Chicken Barley Soup

Recipe #290769 | 1½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: NavyWife'nMom
Mar 7, 2008

Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.

SERVES 12 (change servings and units)

Ingredients

1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
6 quarts water
chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
6 carrots, sliced into 1/2 inch pieces
4 celery ribs, sliced into 1/2 inch pieces
1 medium onion, chopped
1 1/2 cups pearl barley
2 teaspoons fresh parsley, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Directions

1
Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

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Featured Reviews for This Recipe

From: windywood

On Oct 1, 2008

I'm with January Bride, there is nothing better than soup. I loved the original recipe and I love JanuaryBride's slow cook method as well. I'll save them both. Thanks a bunch.

0 people found this review helpful

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From: JanuaryBride

On Apr 10, 2008

Made and reviewed for Spring PAC. . . This soup is simple and lovely. . .I am a HUGE soup fan and this was a nice change to my standard chicken noodle soup recipe. I threw a whole chicken in the crockpot with the onions, carrots, celery, 2 cups broth and 1/2 cup wine yesterday; cooked on low for 8 hours. Then today, I simply boiled the barley in the broth with the herbs (used dried) for 45 minutes, throwing in the veggies and chicken for the last 15 minutes only. This is a great soup to freeze since the barley will hold up well to reheating! Thanks!

5 people found this review helpful

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From: Lori Mama

On Jan 17, 2009

This hit the spot. I used chicken stock instead of the water and cubes, used dry herbs and only made half the recipe. Delicious. Made for Belly Warmers: Soups and Stews Event '09.