Chicken, Mushroom and Barley Soup
With our tips for bulk cooking barley in advance, this soup can be a quick and easy weeknight meal. If you’re tight on time, pick up a pre-chopped blend of onion, carrots and celery.
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
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olive oil
- 2 tsp
- 2 tsp
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medium onion (diced)
- 1
- 1
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carrot(s) (diced)
- 2
- 2
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celery stalks (diced)
- 3
- 3
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white (button) mushrooms (sliced)
- 1 lbs
- 454 g
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low sodium chicken broth (low-sodium, fat-free)
- 32 oz
- 907 g
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fresh thyme
- 1 sprig
- 1 sprig
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bay leaves
- 2
- 2
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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cooked barley
- 1 cup
- 1 cup
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cooked chicken (shredded)
- 2 cup
- 2 cup
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Directions
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Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes.
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Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes.
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Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
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Note:To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.
Reviews
Write a Review-
I would serve this for company. Excellent taste, appearance and easy to make. ????