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Chicken Vegetable Barley Soup

SUBMITTED BY: LEENEMS      PHOTO BY: Mitte

"This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley."
PREP TIME  35 Min
COOK TIME  35 Min
READY IN  1 Hr 10 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup slivered almonds
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 4 cups sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 1 cup chopped carrots
  • 5 cups diced red potatoes
  • 3 cups chopped cooked chicken
  • 2 1/2 quarts chicken broth
  • 1 cup quick-cooking barley
  • 2 tablespoons butter
  • 1/2 cup chopped fresh parsley
  • salt and black pepper to taste

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
  2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2005 by JCELLARS
This was terrific. Very easy and quick. I added more garlic, carrot, celery, and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I did not add butter. Served this for our Soup Group and got rave reviews. I will definitely make this again!

22 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2006 by DANIEDB
I absolutely adore this soup. I usually double or even triple the recipe. In the winter, I usually add a little shredded cheese. I also make it without chicken and use vegetable stock for lunches in the summer, so we can have a healthy dose of our veggies. It's an unexpected combination (the almonds with the veggies and barley) that is delicious and leaves you very satisfied.

7 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2006 by healthnut
This is very warm and comforting. If you like mildly seasoned food then you will like this recipe. It reminds me of a homemade chicken noodle soup.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 287

  • Total Fat: 14.7g
  • Cholesterol: 31mg
  • Sodium: 924mg
  • Total Carbs: 22.2g
  •     Dietary Fiber: 6.7g
  • Protein: 18.1g

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