Chicken Vegetable Barley Soup

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(from katiejoan’s recipe box)

So I have not personally made this recipe yet, although I have had the pleasure of trying it at my friends house and it is awesome. Very wholesome and good for you and tastes like a nice comforting soup.

Source: Jess Zwickel

Categories: Top Weeknight Dinners!

Ingredients

  • 1 cup Slivered almonds (I will not be putting these in though because I don't like almonds)
  • 1 Med onion; chopped
  • 4 Cups fresh mushrooms; sliced
  • 1 Cup carrot; chopped
  • 3 Cups cooked chicken; chopped
  • 1 Cup quick-cooking barley
  • 1/2 Cup fresh parsley; chopped
  • 1 Can corn (optional)
  • 2 Tbs. olive oil
  • 1 Cup celery; chopped
  • 4 Cloves garlic; minced
  • 5 Cups red potatoes; diced
  • 2 1/2 Quarts chicken broth
  • 2 Tbs butter
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees. 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 almondsl Season with salt and pepper to taste.

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