-
-
My review
Chicken Vegetable Barley Soup
0
LEENEMS
"This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 10 m servings 275Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 96120 Ratings
-
-
-
-
-
Most helpful positive review
4/9/2005
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 di...
Most helpful critical review
7/2/2008
I thought the flavor of the soup was bland. It definitely needs spicing up.
Most helpful
Most positive
Least positive
Newest
4/9/2005
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 di...
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.
7/23/2006
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 lunche...
10/5/2008
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 skill...
5/31/2008
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 pea...
1/14/2008
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 ...
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 everyt...
1/17/2010
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, rosem...
1/24/2008
Very good soup! I added two small cans of V8 and it turned out great! Thanks for sharing.