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Chicken Soup

1 of

Chicken Vegetable Barley Soup

By: LEENEMS

"This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley."

Rate/Review | Read Reviews (65)

4,743 Saves

Prep Time:
35 Min

Cook Time:
35 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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.
Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.