Hearty Chicken and Corn Soup

    3 hours 20 minutes

    Great chicken soup with a variety of texture and flavours from barley, carrots, corn and onion. Serve with warm bread.

    48 people made this

    Serves: 6 

    • 1 (1kg) whole chicken
    • 5 carrots, 3 diced
    • 2 onions, 1 diced
    • 3 stalks celery, with leaves
    • 3/4 cup barley
    • 2 cubes chicken stock
    • 1 red capsicum, diced
    • 1 (400g) tin sweet corn

    Preparation:20min  ›  Cook:1hour20min  ›  Extra time:1hour40min  ›  Ready in:3hours20min 

    1. Clean chicken thoroughly in fresh water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavour to the soup. Place crushed chicken and giblets into a large saucepan.
    2. Using a food processor, grate 2 carrots, 1 onion and all of the celery. Add to saucepan and cover chicken with water.
    3. Add barley and continue to cook for another hour.
    4. Remove from heat and carefully remove the chicken and giblets from the saucepan; placing them into a large clean shallow bowl.
    5. Place the remaining carrots and onions that were not grated, stock cubes and capsicum into the saucepan.
    6. Bring to a boil for 5 minutes and then simmer for one hour.
    7. Pull the meat from the chicken and dice. Return chicken meat to saucepan and add sweet corn. Serve when corn heated through.

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    Reviews in English (30)


    This is a great chicken soup. I made it for my husband who is sick with a cold and it really hit the spot. I used only one onion but next time will try two as the recipe says. And I added salt and pepper and a little bit of italian seasoning. Also, I used chicken thighs since they were cheaper than a whole chicken and we like dark meat better anyway.My husband really raved about how good this was. Definitely a hearty chicken soup and a keeper!!  -  13 Feb 2005  (Review from Allrecipes USA and Canada)


    This is a great recipe and a fantastic fall meal! I changed a few ingredients, based on what I had in my cupboards and fridge. I used an orange bell pepper (instead of red); I added a cup of shredded spinach just before serving (extra ingredient---it wilts by the time people begin to eat it); I used about 5 frozen chicken tenders (instead of a whole chicken); I used fresh corn kearnels from one ear of corn (instead of canned or frozen corn).  -  18 Oct 2006  (Review from Allrecipes USA and Canada)


    This soup should not be eaten until it has been refrigerated overnight. The first day it was so/so, but the second day it was a wonderful, original blend of flavors.  -  10 Jun 2006  (Review from Allrecipes USA and Canada)