Barley Chicken Soup with Market Veggies

Time: 35 minutes
Servings: 8
This recipe will make good use out of veggies from your visit to the grocery or farmer's market. The flavorful broth and colorful vegetables will be a crowd pleaser!


  • 2 Tbsp olive oil
  • 2 lbs boneless, skinless chicken breasts, sliced
  • 5 cloves garlic, minced
  • 1 Tbsp fresh minced thyme
  • 3 carrots, sliced, greens separated & chopped
  • 1 leek, trimmed & leaves removed, diced
  • 1 bunch baby turnips, peeled & diced, greens separated & chopped
  • 1/4 cup apple cider vinegar
  • 2 (32 oz) cartons unsalted chicken broth
  • 1 cup quick-cooking barley


  1. In a large stockpot, heat oil over medium-high. Add chicken, garlic & thyme. Cook 5-7 minutes or until chicken is lightly browned. 
  2. Add carrots, leek, turnips, broth, vinegar & barley. Bring to a boil. Cover & simmer 12-15 minutes or until vegetables are tender.
  3. Remove from heat. Stir in carrot and turnip greens. Cover & let sit until greens are wilted.
  4. To serve, top with fresh thyme.


It is important to peel turnips before you cook. The skin has a bitter taste & will change the flavor of your dish.

Nutrition Facts

8 servings servings per recipe
Serving size (446g)
Amount per serving
% Daily Value*
Total Fat 8g 10%
    Saturated Fat 1.5g 8%
    Trans Fat 0g  
Cholesterol 85mg 28%
Sodium 160mg
Total Carbohydrate 30g 7%
    Dietary Fiber 6g 21%
    Total Sugars 3g  
Includes 0g Added Sugars
Protein 33g  
Vitamin D 0mcg 0%
Calcium 62mg 4%
Iron 2mg 10%
Potassium 824mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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