Chicken Vegetable Barley Soup

Hearty and flavorful, this chicken and barley soup with vegetables is the perfect comfort food for a chilly winter's night.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 275 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup chopped celery
• 4 cloves garlic, minced
• 1 cup chopped carrots
• 1 medium onion, chopped
• salt and black pepper to taste
• 1 cup slivered almonds
• 3 cups chopped cooked chicken
• 1 cup quick-cooking barley
• 4 cups sliced fresh mushrooms
• 5 cups diced red potatoes
• 0.5 cup chopped fresh parsley
• 2.5 quarts chicken broth

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Spread slivered almonds evenly onto a baking sheet.

Step 3

Toast in the preheated oven until golden brown and fragrant. Set aside.

Step 4

Heat olive oil in a large stockpot over medium heat. Cook and stir mushrooms, onion, celery, and garlic in hot oil until onion is tender. Stir in broth, potatoes, chicken, and carrots. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer for 20 minutes.

Step 5

Remove from heat and stir in parsley, butter, and toasted almonds. Season with salt and pepper.