A lower-calorie way to make Chicken and vegetable soup
Chicken and vegetable soup — with pearl barley and a clear herb broth
Lean chicken, pearl barley and Irish vegetables simmer into a complete one-pot meal, at about 365 kcal per serving.
Build the aromatic base without browning too hard, then return chicken with barley, stock and firm roots at a quiet simmer until both are tender. Finish with add leeks for the final minutes, shred some chicken and return it with fresh parsley. The finished chicken and vegetable soup has a clean aroma, deliberate texture and no oily or floury aftertaste.
What changes—and what stays
From with skin-on chicken, cream and bread often 520–680 kcal to 365 calories
Use skinless chicken, barley for body and vegetables added by cooking time. Bay, thyme, leek and parsley support the chicken's clean savoury flavour.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use skinless chicken, barley for body and vegetables added by cooking time | Bay, thyme, leek and parsley support the chicken's clean savoury flavour. |
How the flavor stays
Bay, thyme, leek and parsley support the chicken's clean savoury flavour.
A cost rule that survives inflation
Barley and roots stretch one kilogram of chicken into eight bowls.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.1 kgskinless chicken thighs
- 240 gpearl barley
- 600 gcarrots
- 500 gturnips
- 450 gleeks
- 350 gcelery
- 2.4 lreduced-salt chicken stock
- 12 grapeseed oil
- 30 gparsley and thyme
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare the defining ingredients
Trim the chicken closely, cut equal pieces, rinse barley and separate firm roots from leeks.
Look for: Chicken has no skin or thick fat and barley water runs clear.
Step 2 · follow the visible cue
Build the aromatic base
Brown chicken lightly in batches, remove it and soften celery and the pale leek sections in the fond.
Look for: Chicken has pale gold edges and aromatics are soft without scorching.
Step 3 · follow the visible cue
Simmer at the right intensity
Return chicken with barley, stock and firm roots at a quiet simmer until both are tender.
Look for: Barley is tender, chicken is safely cooked and broth remains clear.
Step 4 · follow the visible cue
Finish for the intended texture
Add leeks for the final minutes, shred some chicken and return it with fresh parsley.
Look for: Chicken is juicy, vegetables are intact and herbs smell fresh.
Calories at the same serving size
164 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Chicken and vegetable soup within two hours, refrigerate airtight for up to three days and reheat only the portion needed to steaming.
Cool Chicken and vegetable soup within two hours, refrigerate airtight for up to three days and reheat only the portion needed to steaming.
Frequently asked questions
Can Chicken and vegetable soup be made ahead?
Yes. Cool it quickly; keep seafood, pasta or fresh garnishes separate when their texture would suffer. Cool Chicken and vegetable soup within two hours, refrigerate airtight for up to three days and reheat only the portion needed to steaming.
What does the calorie figure for Chicken and vegetable soup include?
It covers one stated serving from the listed quantities only; bread, butter, cheese and other extras are not included. Use skinless chicken, barley for body and vegetables added by cooking time.
- skinless chicken thighs1.1 kg
- pearl barley240 g
- carrots600 g
- turnips500 g
CaloNote · mobile analysis example
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Food Safety Authority of Ireland — Healthy eating guidance
- Irish Universities Nutrition Alliance — Food composition data
Published and last reviewed: August 25, 2026
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