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Chicken Vegetable Barley Soup Recipe

Recipe 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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep35 m
  • Cook35 m
  • Ready In1 h 10 m
  • 1Preheat 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.
  • 2Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • 3Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • 4Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Ingredients
  • 12 servings
  • 275 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    275
    14%
  • Fat:
    12
    18%
  • Carbs:
    27.1
    9%
  • Protein:
    16
    32%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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