Robin'S Jewish Penicillin(Chicken Barley Soup)
A comforting Jewish chicken and barley soup with tender chicken, sweet carrots, and savory broth, perfect for nourishing meals and cold days, suited for family and friends alike.
Ingredients
Instructions
- Simmer the whole chicken, sliced carrots, chopped celery, and chopped onion in a large pot with salt and coarse black pepper.
- Skim the top with a slotted spoon to remove unwanted fat as the chicken boils.
- After the chicken has simmered for about 1 hour, drain the liquid and save it.
- Allow the chicken to cool and then pull off the bones.
Tips & Substitutions
For a richer flavor, consider adding garlic and fresh herbs like thyme or dill. If you don't have barley, quinoa or rice can be suitable substitutes. Make sure to season well with salt and pepper throughout the cooking process. To save time, you can use rotisserie chicken and skip simmering the whole chicken. This is a great base for exploring other chicken recipes.
Serving Suggestions
Serve hot, garnished with fresh parsley or dill for an added touch. This soup pairs beautifully with crusty bread or a simple green salad, such as Bright Green Beans, to balance the meal. For a more filling option, consider serving it alongside Chicken In Tomato Sauce With Mini Matzoh Balls.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. When reheating, add a splash of water or broth to restore the desired consistency and heat gently on the stove or microwave until hot throughout.
Nutrition & Diet Analysis (per serving)
Each serving of Robin'S Jewish Penicillin(Chicken Barley Soup) contains roughly 289 calories, with 9g protein, 57g carbohydrates, and 4g fat. It is an excellent source of vitamin A (64% of the Daily Value) and dietary fiber (34% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 641mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and fully cooked. Remember to shred the chicken before serving.
How can I make this soup gluten-free?
To make this soup gluten-free, substitute the barley with gluten-free grains like quinoa or brown rice. Ensure that your chicken broth is labeled gluten-free as well, as some broths may contain gluten. This allows you to enjoy the flavors of this comforting dish without gluten.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers. Leave some space at the top of the container, as the soup will expand when frozen. Thaw in the refrigerator overnight before reheating to enjoy again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).