Rishe’s Chunky Chicken-Barley Soup

Rishe’s Chunky Chicken-Barley Soup


  • 2 lb. chicken (you can use white or dark chicken, on the bone or off)
  • 2 large Spanish onions, diced
  • 1 huge (or 2–3 small) zucchini, peeled and diced
  • 5 huge (or 10 small) carrots, peeled and diced
  • 1 bunch celery, leaves removed, stalks diced
  • ½ lb. barley
  • ¼ cup kosher salt
  • Pinch of black pepper
  • Water


  1. This recipe is for a 12-qt. pot, but you can easily halve it if you want to make a smaller amount. (It also freezes well.)
  2. Place the chicken, onion, zucchini, carrots, celery, salt and pepper in the pot. Fill with water and bring to a boil. Reduce to a simmer and cook for two hours.
  3. Add the barley and cook for another 45–60 minutes.
  4. Remove the chicken, debone, dice and return to the soup.
  5. Serve immediately or refrigerate for later. Also freezes well. Enjoy!

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