This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

275 calories; 12 g total fat; 31 mg cholesterol; 62 mg sodium. 27.1 g carbohydrates; 16 g protein; Full Nutrition

Reviews (97)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/09/2005
This was terrific. Very easy and quick. I added more garlic carrot celery and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I did not add butter. Served this for our Soup Group and got rave reviews. I will definitely make this again! Read More
(108)

Most helpful critical review

Rating: 2 stars
07/02/2008
I thought the flavor of the soup was bland. It definitely needs spicing up. Read More
(3)
122 Ratings
  • 5 star values: 76
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/09/2005
This was terrific. Very easy and quick. I added more garlic carrot celery and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I did not add butter. Served this for our Soup Group and got rave reviews. I will definitely make this again! Read More
(108)
Rating: 5 stars
04/09/2005
This was terrific. Very easy and quick. I added more garlic carrot celery and browned my chicken. I also used pearl barley and cooked it for a while in chicken stock prior to adding. I did not add butter. Served this for our Soup Group and got rave reviews. I will definitely make this again! Read More
(108)
Rating: 5 stars
12/29/2007
I would give this 10 stars if I could. This was very tasty. I did not have mushrooms or celery in the house so I left those out and I threw in about a tsp of kosher salt with the parsley. Read More
(57)
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Rating: 5 stars
07/23/2006
I absolutely adore this soup. I usually double or even triple the recipe. In the winter I usually add a little shredded cheese. I also make it without chicken and use vegetable stock for lunches in the summer so we can have a healthy dose of our veggies. It's an unexpected combination (the almonds with the veggies and barley) that is delicious and leaves you very satisfied. Read More
(49)
Rating: 5 stars
10/05/2008
The complex flavors are amazing. This is a new favorite in our home. My wife and I LOVED it. I doubled the recipe & substituted spinach for parsley. I toasted the almonds on the stove in a skillet (faster just gotta keep a good eye on em) i used homemade chicken stock. added a zucchini halved and sliced into the pot near the end. For mushrooms: white button portabella and shitake. I've never had a homemade soup taste this good. and the almonds... i would never had expected such a layer of flavor. they really do go perfectly in this dish. Read More
(28)
Rating: 5 stars
05/31/2008
I LOVE this soup! I've made it several times. It's my favorite new mama dinner gift-barley is great for milk supply and with the chicken and veggies it's a super nutritious soup. I do use pearl barley added with the broth and cook it until done about 40 minutes. I've also substituted chopped fresh spinach for the parsley. Read More
(20)
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Rating: 5 stars
01/14/2008
Very yummy. I used lentils instead of barley (only because I had it on hand). This was an easy filling meal. Perfect for cold nights and even yummy reheated the next day for lunch. I will definitely make this again! Read More
(19)
Rating: 5 stars
11/14/2007
I made it last night (40 degree outside) and it was a great comforting soup for a cold night. I did browned my chicken together with the onion and garlic. Otherwise I pretty much follow everything in the recipe. Read More
(18)
Rating: 4 stars
01/19/2010
This is a good basic recipe. You can spice it up and dress it up however you like. I pressured cooked the chicken breasts and used my favorite chicken soup spices sage bay leaf thyme rosemary etc. I used regular barley instead of quick cooking because I like the firmer texture. I had never put almonds in a soup before so I was anxious to try it. They were ok but didn't have a "wow" factor so I won't add them again. I also had parsnips and lentils on hand so I put those in as well. It turned out to be a hearty comfort soup. I will continue to keep making variations of this recipe. So because of my personal preference I am giving this a 3.5 star rating. Go ahead and alter it to your tastes and ideas. Others love it exactly the way it is written but the possibilities are limiitless. Read More
(17)
Rating: 4 stars
11/30/2006
This is very warm and comforting. If you like mildly seasoned food then you will like this recipe. It reminds me of a homemade chicken noodle soup. Read More
(13)
Rating: 2 stars
07/02/2008
I thought the flavor of the soup was bland. It definitely needs spicing up. Read More
(3)