LITTLE ROCK, Ark. (KTHV) -- January is National Soup Month, which happens to be perfect for the weather we're having.

You may remember Barleycorn's that used to be in Little Rock. Food blogger Debbie Arnold joined THV11 This Morning to make us some famous Barleycorn's Cheese Soup and show us some other favorites.

Barleycorn's Cheese Soup


• 2 Tablespoons unsalted butter

• 1 cup finely chopped carrots

• 1/2 cup finely chopped onions

• 12 ounces low-sodium chicken broth

• 6 cups water

• 1 pound Velveeta (The 2% can be used, but I prefer the regular.)

• salt and pepper to taste

• 2/3 cup flour or Wondra

• 2/3 cup melted unsalted butter

For directions, click here.

Slow Cooker Hearty Chicken and Barley Chili


• 1 can Rotel, Mexican variety

• 1 14.5-ounce can No Salt Added Diced Tomatoes

• 3/4 cup quick cooking barley, uncooked

• 4 cups unsalted chicken stock

• 1 15 1/2-ounce can Bush's Beans White Chili Beans (or black beans)

• 1 teaspoon cumin

• 1 2-ounce package Williams Chili Seasoning

• 3 cups cooked chicken

• 1 teaspoon chili in adobo

1 jalapeño, chopped

• 1 small package Pictsweet seasoning blend

• 1 1/2 cups frozen whole kernel corn

For directions, click here.

Additional Suggestions:

Gary's Favorite Tortilla Soup

Slow Cooker Stuffed Bell Pepper Soup

Cannellini Bean, Pork and Kale Soup

Turkey Meatball, Tortellini and Spinach Soup

Cheesy Poblano Corn and Chicken Chowder

Taramahoota Pollo Soup con Arroz

Roasted Turkey, Vegetable and Rice Soup

Quick Vietnamese Rice Noodle Smoked Chicken Soup

Pesto, Pasta, Bean and Sausage Soup