Chicken Vegetable Barley Soup

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

Preparation Details

Prep Time: 35 mins

Cook Time: 35 mins

Total Time: 1 hr 10 mins

Servings: 12

Ingredients

• 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 ½ quarts chicken broth
• 1 cup quick-cooking barley
• 2 tablespoons butter
• ½ cup chopped fresh parsley
• salt and black pepper to taste

Steps

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.