Lemon Chicken Soup with Barley and Summer Vegetables
Use up that end-of-summer produce in this bright yet savory lemon chicken soup with pearl barley. Get the recipe now!
While soup in August may not sound like a perfect match, trust me when I say this soup is perfect for warm or cold weather.
Based off of one of my all-time favorite Healthy Toast recipes, this soup has a light, bright flavor thanks to fresh lemon juice and chopped end-of-summer vegetables.
Plus, with kids going back to school and many of us noticing work starting to ramp up, there’s nothing easier than letting soup simmer away on the stove while you take a few moments to relax at night.
What You’ll Need
Extra-virgin olive oil
Zucchini and yellow squash
Chicken and vegetable stocks
Can I use another grain?
Absolutely! Brown rice, farro, and quinoa are all good options. Just make sure to adjust the cooking time based on the grain you’re using.
While 50 minutes is still good for long-grain brown rice, reduce cooking time to 10-12 minutes for farro and 15 minutes for quinoa.
Best way to cook chicken for soups
I have two preferred ways to cook chicken that’s meant for a soup:
Buy a rotisserie chicken. Yes, it’s technically cheating. But rotisserie chickens are an easy and flavorful option. Plus, you likely won’t use all the chicken so you’ll have leftovers to add to salads and sandwiches during the week.
Poach chicken breasts. This is usually the option I end up going with as buying 1 lb of chicken breasts is usually cheaper than buying a rotisserie chicken. Simply place chicken in a large saucepan, cover with water and bring to a boil. Boil for 5 minutes, then cover and remove from the heat. Allow to sit for 12-15 minutes, or until the chicken is cooked through. For extra flavor you can poach chicken in broth or add aromatics, such as rosemary or garlic.
Can I use just one type of stock?
Yes, feel free to use all chicken stock instead of half chicken and half veggie. I personally like the different flavors using both types adds to the soup, but it’s by no means necessary.
Make a double batch and freeze leftovers
Soups are perfect for making a double batch and freeze individual servings for later. As the fall can be such a busy time, it’s helpful to have a container or two of soup that you can just thaw the night before and bring to work the next day for lunch.
If you make this soup, let me know how it turns out by leaving a comment below or tag @TheHealthyToast_RD on Instagram! And be sure to pin this recipe for later!
I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!
Welcome to The Healthy Toast!
Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!
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