Chicken Vegetable Barley Soup |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley. 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 1/2 quarts chicken broth |
1 cup quick-cooking barley |
2 tablespoons butter |
1/2 cup chopped fresh parsley |
salt and black pepper to taste |
Directions:
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.
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