Chicken Vegetable Barley Soup

This chicken vegetable 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
• 4 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 1 cup chopped celery
• 4 cloves garlic, minced
• 2 ½ quarts chicken broth
• 5 cups diced red potatoes
• 3 cups chopped cooked chicken
• 1 cup chopped carrots
• 1 cup quick-cooking barley
• ½ cup chopped fresh parsley
• 2 tablespoons butter
• salt and black pepper to taste

Steps

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Spread slivered almonds evenly onto a baking sheet.
3. Toast in the preheated oven until golden brown and fragrant. Set aside.
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.
5. Remove from heat and stir in parsley, butter, and toasted almonds. Season with salt and pepper.