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Artichoke, Barley, Chicken and Lemon Soup - the Easy Version
Artichoke, Barley, Chicken and Lemon Soup

Artichoke, Barley, Chicken and Lemon Soup

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Soups are part of our weekly meals. We love soups because it is easy to add in many vegetables, and if my kids don’t eat the vegetables, that’s totally fine. They will drink the soup – which has all the healthy ingredients from the vegetables I have used. 

What are the feeling that you are associating with soup? Warm, cozy, delicious, and maybe reminds you of the time when you were just a little kid enjoying your mom’s or dad’s dinner and company? Fun stories, get togethers, or maybe even weddings? In our country, we have soup the next day after the wedding. We get our families together to enjoy a quiet, yet fun dinner with friends and the bride and groom. 

Anyways, today I will be sharing with you a soup I found in the Live Naturally magazine. Easy to make, and easy to eat (that sound funny). Our dinners are usually quiet; we share our day, worries, make plans, and of course express our feelings about the new food we try. 

I think that this soup was well-balanced, I really loved the texture the barley gives it, and the lemon just enhanced the artichoke taste.

Artichoke, Barley, Chicken, and Lemon Soup

Artichoke, barley, chicken and lemon soup 


2 chicken breasts
5 green onions, thinly sliced
1 cup water (I added more)
1 quart chicken broth
2 Tbsp olive oil
1 1/2 cup cooked barley
2 lemons, juiced
4 large kale leaves, cut into thin ribbons
15 oz can water-packed artichoke hearts, drained and quartered
1/4 cup water blended with 2 Tbsp cornstarch
1/2 cup cream or milk substitute
10 basil leaves, thinly sliced

artichoke, chicken, barley, and lemon soup


  1. Place chicken, green onions, water and broth in a soup pot. Bring to a boil, and reduce to a simmer. Cook 20 minutes, until chicken is tender. Drain and reserve broth and chicken. Shred chicken when cool enough to handle.
  2. Place oil in soup pot, sauté green onions tops until soft. Add barley, reserved broth, shredded chicken, lemon juice, kale and artichokes hearts. Simmer 15 minutes.
  3. Add cornstarch slurry, milk and basil. Bring to a slow simmer, and cook 5-10 minutes until thickened.


What are your thoughts?