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My review
Chicken Vegetable Barley Soup
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."
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Ingredients
1 h 10 m servings 275 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 275 calories; 12 g fat; 27.1 g carbohydrates; 16 g protein; 31 mg cholesterol; 62 mg sodium. Full nutrition
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Reviews
Read all reviews 95120 Ratings
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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.
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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 ...
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...
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...