Chicken and Barley Soup - Low in calories high in protein | Kukskitchen

Here's another soup to add to your list of high protein low carb lunch ideas. This is especially delicious with the goodness of barley.

A few things before we start:

  • I oven baked my chicken breasts, plain- no salt no pepper, for 30 minutes at 180 degree celsius.
  • I used reconstituted chicken stock from a cube.
  • Instead of leeks one could use arugula, which better reputed for being nutritious. 
  • Spinach goes well in this recipe too.

Chicken and Barley Soup
Serves: 5-6


1- Cooked chicken - 500g
2- Chicken stock -  8 cups
3- Chopped carrots - 1 cup
    Chopped celery - 1 cup
    Chopped onions - 1 cup
4- Garlic, minced - 2 cloves
5- Quick cook barley - 1 cup
6- Leeks - 4 cups
7- Olive oil - 1 tbsp


  • Heat stock and keep aside. 
  • Sauté carrots, celery and onion in oil in a stock pot until crisp cooked. Add 2 cups of the stock and garlic. Reduce heat and simmer until desired consistency. 
  • While vegetables cook, prepare barley. Bring 2 cups of broth to a boil. Add barley, cover and simmer for 8 to 10 minutes.
  • Add barley and chicken to stock and vegetables. Add leeks and cook just until leek wilts (about 2 minutes).

Also check out  - White Turkey and Bean Chilli Soup

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Sherin Deepu


  1. I can have this soup happily anytime of the day.. health and definitely a satisfying food.

  2. What a gorgeous plate,

  3. loved this healthy yummy soup....


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