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Roaster Barley Soup

Roaster Barley Soup Recipe

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Prep/Cook Time: 25 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2 cups cooked PERDUE® chicken meat, cut up
1/2 cup diced onion
1/2 cup diced celery
2 cans (14 1/2 ounces) chicken broth
1 cup water
3/4 cup quick cooking barley
2 cubes chicken bouillon
1 box (9 or 10 ounces) frozen mixed vegetables
Fresh parsley (optional)


  1. In Dutch oven or large pot, mix together OVEN STUFFER® Roaster meat, onion, celery, broth, water, barley and bouillon cubes. Bring to a boil; reduce heat and cook for 10 minutes, stirring occasionally.
  2. Add vegetables and cook an additional 10 minutes.
  3. Garnish with fresh parsley, if desired.

  • Serving Size 488g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 380

  • Total Fat 11g (17%)

  • Saturated Fat 3g (15%)

  • Trans Fat 0g

  • Cholesterol 80mg (27%)

  • Sodium 1340mg (56%)

  • Total Carbohydrate 41g (14%)

  • Dietary Fiber 8g

  • Sugars 2g

  • Protein 28g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Michele - Camp Hill, PA 1/12/2009 1:34:27 PM
This soup is absolutely delicious. As I'm typing this, I just got finished having leftovers for lunch! It's very easy to make, especially if you roast the chicken on the weekend and have it already to just add. You have a weeknight dinner on the table in about 30 minutes.

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