Chicken Vegetable Barley Soup Recipe

Chicken Vegetable Barley Soup Recipes

  • PREP 35 mins
  • COOK 35 mins
  • READY IN 1 hr 10 mins


Original recipe makes 12 servings

  •  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


  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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