Chicken, Mushroom and Barley Soup

Chicken, Mushroom and Barley Soup
Summary

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.

  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Budget Friendly Dinner Lunch Comfort Food
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 130

  • Total Fat 3g
    • Saturated Fat 0.5g
  • Cholesterol 30mg
  • Sodium 260mg
  • Total Carbohydrate 12g
    • Dietary Fiber 2g
    • Total Sugars 4g
  • Protein 15g
  • Potassium 520mg

Choices/Exchanges: 1/2 Starch, 1 Nonstarchy vegetable, 2 Lean protein

Budget Friendly Dinner Lunch Comfort Food
Ingredients

Ingredients

  • olive oil
    2 tsp
  • medium onion (diced)
    1
  • carrot(s) (diced)
    2
  • celery stalks (diced)
    3
  • mushrooms (sliced)
    1 lbs
  • chicken broth (low-sodium, fat-free)
    32 oz
  • fresh thyme
    1 sprig
  • bay leaves
    2
  • salt
    1/2 tsp
  • black pepper
    1/2 tsp
  • cooked barley
    1 cup
  • cooked chicken (shredded)
    2 cup
Directions

Directions

  1. Add oil to a soup pot over medium heat. Add the onion, carrots, celery and mushrooms. Sauté for 5 minutes.

  2. Add broth, thyme, bay leaves, salt and pepper. Bring to a boil then reduce to a simmer, covered for 20 minutes.

  3. Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.

  4. 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.

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