How to Make Chicken Vegetable Barley Soup - A Step-by-Step Guide

There's nothing quite as comforting as a warm bowl of homemade soup, especially on a chilly evening. And when it comes to hearty and nutritious soups, Chicken Vegetable Barley Soup is a standout. Packed with tender chicken, hearty barley, and an assortment of colorful vegetables, this soup is not only delicious but also incredibly satisfying.

This recipe is a wonderful way to utilize leftover chicken or turkey, and it's a great way to sneak in some extra veggies for picky eaters. Wheth...

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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

Information

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 12 servings

  • 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.
  • Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
  • Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
  • Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
  • Nutrition

    275 cal.

    • Total Fat: 12g
    • Saturated Fat: 3g
    • Cholesterol: 31mg
    • Sodium: 62mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 12mg
    • Calcium: 56mg
    • Iron: 2mg
    • Potassium: 678mg