artichoke barley chicken and lemon soup
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Artichoke, Barley, Chicken 
and Lemon Soup

This soup will remind you of a Greek avgolemono soup, but without the fuss of eggs that curdle all too easily. Serve with pita bread and a Greek salad. 
Course: Entree
Keyword: artichokes, barley, chicken, fall 2018, kale, lemon, soup
Servings: 4
Calories: 250kcal
Author: Kimberly Lord Stewart


  • 2 chicken breasts
  • 5 green onions, thinly sliced
  • 1 cup water
  • 1 quart chicken broth
  • 2 tablespoons olive oil
  • cups green onion tops, thinly sliced
  • 1 cup cooked barley
  • 2 lemons, juiced
  • 4 large kale leaves, cut into thin ribbons
  • 1 (15-ounce) can water-packed artichoke hearts, drained and quartered
  • ¼ cup water blended with 2 tablespoons cornstarch
  • ½ cup cream or milk substitute
  • 10 basil leaves, thinly sliced


  • 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.
  • Place oil in soup pot, sauté green onion tops until soft. Add barley, reserved broth, shredded chicken, lemon juice, kale and artichoke hearts. Simmer 15 minutes.
  • Add cornstarch slurry, milk and basil leaves. Bring to a slow simmer, and cook 5–10 minutes until thickened.  


Calories: 250kcal | Carbohydrates: 33g | Protein: 13g | Fat: 9g | Sodium: 389mg | Fiber: 5g | Sugar: 3g