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Chicken Vegetable Barley Soup
Chicken Vegetable Barley Soup
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Cozy chicken barley soup, warming winter comfort.
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
  • 2.5 quarts chicken broth
  • 1 cup quick-cooking barley
  • 2 tablespoons butter
  • 0.5 cup chopped fresh parsley
  • salt and black pepper to taste
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Evenly spread slivered almonds on a baking sheet and toast until golden brown and fragrant.
  • In a large stock pot, heat oil over medium heat. Sauté onions, celery, mushrooms, and garlic in the fragrant oil until the onions are tender.
  • Add the carrots, potatoes, chicken, and broth to the pot and bring to a boil. Once boiling, mix in the barley, reduce heat, cover, and simmer for 20 minutes.
  • Take the mixture off the heat and gently mix in butter, fresh parsley, and crunchy toasted almonds. Season with a pinch of salt and a sprinkle of black pepper to enhance the flavors.

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