Chicken Vegetable Barley Soup

Chicken Vegetable Barley Soup

85
LEENEMS 0

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

Ingredients

1 h 10 m {{adjustedServings}} servings 275 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

85
  1. 108 Ratings

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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 di...

I would give this 10 stars if I could. This was very tasty. I did not have mushrooms or celery in the house so I left those out and I threw in about a tsp of kosher salt with the parsley.

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 lunche...