Recipe: Chicken Mushroom Barley Soup

Hot soup on a cold day
Chicken, Barley, Mushroom and carrot soup

Whether cooked in a crockpot or on the stove, this low-fat soup from our dietitians is great paired with a side salad and whole-grain crackers for a hearty winter meal.

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1 pound boneless skinless chicken thighs
8 ounces sliced mushrooms
2 cup sliced carrots (sliced into coins)
1 cup chopped celery
½ cup barley (not quick-cooking type)
½ pound fresh spinach (washed with stems removed), cut into thin strips
32 ounces unsalted vegetable cooking stock
4 cups of water


  1. Place all ingredients except spinach into a large crockpot. Add stock and water.
  2. Turn crockpot on low and cook for at least 6-8 hours.
  3. Shred chicken thighs. Add spinach to soup and stir.
  4. Simmer for an additional 5 minutes before serving.
    Cook’s note: Can also be made in a large soup pot on the stove.

Nutrition Information (per serving)

Makes 6 servings. Each serving about 2 cups

Calories: 220
Total Fat: 6g
Saturated Fat: 1.5g
Cholesterol: 50mg
Sodium: 220mg
Total Carbohydrate: 21g
Fiber: 5g
Protein: 19g

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Source: Cleveland Clinic Digestive Disease Institute dietitians

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