“This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.” - by LEENEMS
Ingredients
Adjust Servings
Original recipe yields 12 servings
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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 275 cal
- 14%
- Fat
- 12 g
- 18%
- Carbs
- 27.1 g
- 9%
Based on a 2,000 calorie diet
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Reviews (79)
Rate This Recipe
"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 ..." See moreadd butter. Served this for our Soup Group and got rave reviews. I will definitely make this again!"
CHEFBROOKS
"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...." See more"
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 t..." See morehe 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."
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