![](https://cdn.statically.io/img/www.allrecipes.com/thmb/pjDxmZ9iQoJ9vRmqv5IC3u37BiY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/66413-b95ddde9638b46db9d0ed89a55686573.jpg)
Ingredients
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1 cup slivered almonds
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2 tablespoons olive oil
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1 medium onion, chopped
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1 cup chopped celery
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4 cups sliced fresh mushrooms
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4 cloves garlic, minced
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1 cup chopped carrots
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5 cups diced red potatoes
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3 cups chopped cooked chicken
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2 ½ quarts chicken broth
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1 cup quick-cooking barley
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2 tablespoons butter
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½ cup chopped fresh parsley
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salt and black pepper to taste
Directions
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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.
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Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
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Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Nutrition Facts (per serving)
275 | Calories |
12g | Fat |
27g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 275 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 3g | 14% |
Cholesterol 31mg | 10% |
Sodium 62mg | 3% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 6g | 20% |
Total Sugars 3g | |
Protein 16g | 32% |
Vitamin C 12mg | 13% |
Calcium 56mg | 4% |
Iron 2mg | 12% |
Potassium 678mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.